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Make-it-easy Beef Pot Pie

1 lb. boneless beef top sirloin steak, cut 3/4-inch thick
1 Tbsp. vegetable oil
1/2 lb. small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
1 jar (12 ounces) beef gravy
1 pkg. (10 oz.) frozen peas and carrots
1/4 tsp. dried thyme
1 small can (4-1/2 oz.) refrigerated buttermilk-flavor biscuits

   Heat oven to 400°F. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Heat oil in large ovenproof skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef. Combine mushrooms, onion, 1/4 cup water and garlic in same skillet. Cook and stir 3 minutes or until onion is tender. Stir in gravy, vegetables and thyme; bring to a boil. Remove from heat; stir in beef. Cut biscuits in half; arrange in a ring on top of beef mixture. Bake in 400°F oven 12 to 14 minutes or until biscuits are golden brown. Makes 6 servings.

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