1 pound ground beef*
1/2 onion, chopped
1-2 cloves garlic, minced
4 tablespoons flour
2 envelopes (2.3 oz) dry soup mix, beef, mushroom, or onion
3 cups water
1 package (16 oz) frozen mixed vegetables
1 can (8 oz) refrigerated crescent rolls
Pre-heat oven to 375 F.
In a 10 inch oven proof skillet brown beef with onion and garlic. Drain excess fat. Return meat to
heat stir in flour and dry soup mix. Gradually stir in water. Add vegetables. Stirring to prevent
lumps, bring mixture to a boil. Reduce heat and simmer 5 minutes. Remove from heat.
Separate crescent rolls into individual wedges and arrange on top of stew mixture in a pinwheel
fashion. Bake at 375 F for 15-20 minutes or until crescent rolls are golden brown.
* May substitute any lean tender cut of beef. Slice into strips.
Recipe serves 4-6.
(This recipe is an adaptation of one by the Beef Council.)