Ingredients
2
tablespoons olive or vegetable oil
1
lb boneless lean beef round steak (1/2 inch thick), cut into 1-inch pieces
1/2
teaspoon dried thyme leaves
1/8
teaspoon pepper
2
cups frozen mixed vegetables (from 1-lb bag)
2
cups refrigerated diced cooked potatoes with onions (from 20-oz bag)
1
can (14.5 oz) diced tomatoes with roasted garlic and onion, undrained
1
jar (12 oz) beef gravy
1
jar (4.5 oz) sliced mushrooms, drained
2
cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
Preparation
Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add beef; sprinkle with thyme and pepper. Cook 5 to 7 minutes, stirring occasionally, until beef is browned.
Meanwhile, in large bowl, mix remaining ingredients except biscuits and parsley.
Stir beef into vegetable mixture. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
Cover dish with foil. Bake 28 to 30 minutes or until bubbly around edges.
Cut each biscuit into 4 pieces. Place biscuit pieces evenly on beef mixture, leaving space between pieces. Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown. Sprinkle with parsley.
