Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
- 1 pound beef top round steak, cut 3/4" thick
- vegetable cooking spray
- 1/4 teaspoon pepper
- 1 pkg (16 ounce) frozen potato, green bean, onion and red pepper mixture
- 2 Tablespoons water
- 1/2 teaspoon dried thyme leaves
- 1 jar (12 ounce) mushroom gravy
- 1 can (8 ounce) refrigerated crescent rolls
In the same skillet, combine vegetables, water, and thyme; cook 3 minutes, until vegetables are defrosted. Stir in gravy; bring to a boil. Remove from heat; return beef to skillet.
Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward the center. Bake 17 to 19 minutes, until rolls are golden brown.
I do a few things differently: I frequently use leftover pot roast, so I don't have to cook the meat, and I like to use a pie plate instead of the skillet. If you do that, be careful that the meat/gravy/vegetables are HOT when you put the crescent rolls on! One time, I just mixed everything together and threw it in the oven. The crescent rolls didn't cook properly on the bottom, and were a gluey, nasty mess! But generally, this is a yummy, easy meal! - Kimmer