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| 1 x ca. 450 g | Boneless top sirloin steak 3/4 inch thick |
| 1 Esslöffel | vegetable oil |
| 8 x ca. 30 g | Small mushrooms, quartered |
| 1 mittel | onion sliced |
| 1 | Cloves garlic crushed |
| 1/4 Tasse | water |
| 12 x ca. 30 g | Jar beef gravy |
| 10 x ca. 30 g | Pkg frozen peas & carrots |
| 1/4 Teelöffel | thyme leaves dried |
| 4 1/2 x ca. 30 g | Can refrigerated buttermilk flavored biscuits |
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Heat oven to 400 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/2-inch-thick strips. In large ovenproof skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) remove from skillet with slotted spoon.
In same skillet, place mushrooms, onion, garlic and water. Cook and stir 3 minutes or until onion is tender. Stir in gravy, vegetables and thyme. Bring to a boil; remove from heat. Return beef to skillet. Cut biscuits in half; arrange in a ring on top of beef mixture.
Bake 12 to 14 minutes or until biscuit topping is golden-brown.
9-inch-square baking pan. Top with biscuits and bake as recipe directs.
From Joyce Kohl
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