Make-it-easy Beef Pot Pie

1 lb Boneless beef top sirloin steak, cut 3/4 inch thick

1 tb Vegetable oil

8 oz Small mushrooms, quartered

1 md Onion, sliced

1 Garlic clove, crushed

1 Jar beef gravy

1 10 oz package frozen peas and carrots

1/4 ts Dried thyme

1 Can (8oz) refrigerated

Crescent dinner rolls

Preheat oven to 375 degrees.

Trim fat from steak.

Halve steak lengthwise, then crosswise into 1/4 inch thick strips.

In large ovenproof skillet, heat oil over medium-high heat until hot. Add beef in 2 batches and stir-fry 1 to 2 minutes, until outside surface is no longer pink.

Do not overcook.

Remove from skillet with slotted spoon; set aside.

In same skillet, cook mushrooms, onion, garlic and 1/4 cup water, stirring frequently, 3 minutes, until onion is tender.

Stir in gravy, vegetables and thyme.

Bring to a boil; remove from heat.

Stir in reserved beef.

Separate crescent rolls into 8 triangles.

Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center.

Bake 17 to 19 minutes, until crescent rolls are deep golden brown.

Can substitute a 9 inch square baking pan for ovenproof skillet.