Ingredients
1-1/2 cups cubed peeled potatoes1 pound beef top sirloin steak, cut into 1/4-inch pieces2 tablespoons olive oil, divided1 large red onion, chopped2 cups sliced fresh mushrooms1 cup frozen sliced carrots1 cup frozen peas2 tablespoons ketchup1 teaspoon pepper1 tablespoon cornstarch1 cup sour cream1 cup beef gravy1 tube (8 ounces) refrigerated crescent rolls
Preparation
Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside.
In a large skillet, saute beef in 1 tablespoon oil in batches until no longer pink. Remove and set aside.
In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins.
Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet.
Bake at 375° for 17-20 minutes or until filling is bubbly and crusts are golden brown.
