Categories: Casseroles- One-dish-meals- Stir fry- Potpies
Ingredients
- 1 1/2 cups cubes peeled potatoes
- 1 lb. beef top sirloin steak, cut into 1/4-inch pieces
- 2 Tbsp. olive oil, divided
- 1 large red onion, chopped
- 2 cups sliced fresh mushrooms
- 1 cup frozen sliced carrots
- 1 cup frozen peas
- 2 Tbsp. ketchup
- 1 tsp. pepper
- 1 cup beef gravy
- 1 tube (8 oz.) refrigerated crescent rolls
Directions
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Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7 to 8 minutes or until tender, drain and set aside.
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In a large skillet, saute beef in 1 Tbsp. oil in batches until no longer pink. Remove and set aside.
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In same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup, and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan nd heat through. Stir in potatoes and beef. Divide mixture among four greased 16 oz. ramekins.
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Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces in the center of each. Place ramekins on a baking sheet.
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Bake at 375 degrees for 17 to 20 minutes or until filling is bubbly and crusts are golden brown.