Here's a great idea for beef and veggies...mix them with a creamy mushroom gravy and tuck them into a flaky, refrigerated pie crust. Easy never tasted so good!
cost per recipe: $9.51
The price is determined by the national average.
pound boneless beef sirloin steak, cut into 1/2-inch cubes
tablespoon vegetable oil
cups peeled diced cooked potato
ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 cups)
can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
teaspoon Worcestershire sauce
teaspoon dried thyme, crushed
(1/2 of a 15-ounce package) refrigerated pie crust (1 crust), at room temperature
Heat the oven to 400°F.
While the oven is heating, season the beef with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally.
Stir in the potatoes, vegetables, soup, water, Worcestershire and thyme. Spoon the beef mixture into a 9-inch pie plate. Place the pie crust over the beef mixture and crimp the edges to seal. Cut slits in the top of the crust with a knife.
Bake for 35 minutes or until the beef mixture is hot and the crust is golden brown.