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Steak Pot Pie Recipe
|Boneless beef sirloin steak||1 1⁄4 Pound, cut into 1/2-inch cubes|
|Frozen vegetables||16 Ounce (For Stew, 1 Package)|
|Dried thyme||1⁄2 Teaspoon|
|Canned mushroom/Beef gravy||12 Ounce|
|Refrigerated crescent rolls||8 Ounce (1 Tube)|
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
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.