Sharon Raasch • Champion, Neb.
September 29, 2006

1 boneless beef top sirloin steak (approx. 1 lb.)
1/4 t. pepper
1 pkg. frozen potatoes, green beans, onion, and red pepper mix (or make your own)
1/2 t. thyme
12 oz. jar mushroom gravy
1 can crescent dinner rolls

Heat oven to 375 degrees. Cut beef strips from the steak lengthwise into 2-3 strips, then crosswise into 1/2-inch thick slices. Spray 10-inch oven-proof skillet with cooking spray and heat over med. heat until hot. Add beef 1/2 at a time and stir fry 1 minute. Remove from skillet and season with pepper.

In same skillet combine vegetables, 2 Tbsp. water and thyme. Cook 3 minutes or until vegetables are defrosted. Stir in gravy, bring to a boil. Remove from heat and return beef to skillet.

Separate rolls into 8 triangles. Starting at wide ends, roll up halfway. Arrange rolls on beef mixture with pointed ends toward center.

Bake 17-19 minutes or until rolls are golden brown.