Steak Pot Pie Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Boneless beef sirloin steak1 1⁄4 Pound, cut into 1/2-inch cubes
 Butter2 Tablespoon
 Pepper1⁄4 Teaspoon
 Frozen vegetables16 Ounce (For Stew, 1 Package)
 Water2 Tablespoon
 Dried thyme1⁄2 Teaspoon
 Canned mushroom/Beef gravy12 Ounce
 Refrigerated crescent rolls8 Ounce (1 Tube)

Nutrition Facts

Serving size: Complete recipe

Calories 2154 Calories from Fat 987

% Daily Value*

Total Fat 110 g169.6%

Saturated Fat 30.2 g151%

Trans Fat 0 g

Cholesterol 401.7 mg

Sodium 1281.4 mg53.4%

Total Carbohydrates 122 g40.5%

Dietary Fiber 13.5 g54.1%

Sugars 38.7 g

Protein 155 g309.6%

Vitamin A 157.4% Vitamin C 27.3%

Calcium 33.9% Iron 24.1%

*Based on a 2000 Calorie diet

Directions

In a large ovenproof skillet, brown the beef in butter.
Remove the beef; season with pepper and keep warm.
In the same skillet, combine the vegetables, water and thyme.
Stir in the gravy.
Bring to a boil.
Reduce the heat; simmer, uncovered, until vegetables are thawed.
Stir in beef; remove from the heat.
Separate crescent dough into eight triangles.
Starting from the wide end of each triangle, roll up a third of the length and place over the beef mixture with the pointed ends toward the center.
Bake pie, uncovered, at 375 degree for 16-18 minutes or until golden brown.
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