1 lb cube steak, cut into bite size pieces
1 tablespoon vegetable oil …
1/2 lb mushroom, quartered
1 medium onion, diced
1 clove garlic, crushed
1 (12 ounce) jars beef gravy
1 (10 ounce) packages frozen peas
2 fresh carrots, peeled and chopped
1/4 teaspoon dried thyme leaves
1 (4 1/2 ounce) cans refrigerated buttermilk biscuits
fresh ground black pepper
Preheat oven to 400 degrees F.
Put the chopped carrots in a boiling pot of water on the stove top and cook for 10 minutes.Drain out the water. Fresh carrots take a bit long to cook, so you should start them off on their own.
Meanwhile, Heat oil over high heat and cook steak 2-3 minutes or until browned.
Remove steak with a slotted spoon and set aside.
In same skillet, reduce heat to medium high and add mushrooms, onion, and garlic.Cook 3-4 minutes or until onion is transparent.
Stir in gravy, vegetables and thyme.
Bring to a boil, stir in steak, remove from heat and pour into a 9×9 inch baking pan or casserole.
Cut biscuits in half, arrange in a ring on top of the steak mixture and sprinkle with pepper.
Bake 12-14 minutes or until biscuit topping is golden brown.