Ingredients
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2 cups chicken gravy (instant type, my favorite brand, see photos)
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1/2 teaspoon beef base
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2 tablespoons olive oil, divided
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1 sirloin tip steak, any size (bite size pieces cut across the grain)
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3/4 cup onion (chopped)
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salt and pepper
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2 cups baby carrots
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1 cup frozen peas
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1 frozen puff pastry (thawed 30 min.)
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1/2 teaspoon cumin
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1 teaspoon italian seasoning
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1 teaspoon vegetable seasoning (I use Mrs Dash Orig.)
Instructions
- Prepare the chicken gravy as directed adding all the seasonings, plus the (optional) beef flavored soup base and set aside.
- Heat skillet until hot.
- Add most of the olive oil to the skillet and quickly brown the cut up steak and onion.(Note: the size or amount of steak used is your choice).
- Salt and pepper to taste, and set aside.
- In the microwave, partially cook carrots and peas in separate bowls with a small amount of water and covered with cling wrap.
- Use the remaining olive oil to lightly oil a square or round eight inch glass cooking dish.
- Place the meat, onion, carrots and peas in the cooking dish; distribute evenly.
- Pour enough of the gravy over all to bring the level up 3/4 inch from the dish rim.
- Lightly push around so gravy gets mixed in but does not disturb meat and vegetables placement too much.
- Cover with the puff pastry turning in the edge.
- Press and seal with a fork to the edge of dish.
- Poke several holes all over the pastry with a fork.
- Bake in a hot oven, 400 degrees Fahrenheit, for 40 minutes. Ovens vary so until dark golden brown.
- Sometimes it bubbles over so a piece of aluminum foil underneath saves a mess.
- You can brush the pastry with a small amount of beaten egg to add a beautiful golden brown color to the pastry the last 10 minutes of the cooking time.
- Enjoy!