1 pound cube steak, cut into bite size pieces
1 Tablespoon vegetable oil
2 cups mushrooms, quartered
1 medium onion, diced
1 clove garlic, crushed
1 (12 ounce) jar beef gravy (or your own gravy if you have)
¼ teaspoon dried thyme leaves
2 fresh carrots, peeled and chopped into small pieces
2 medium-sized potatoes, peeled and chopped into cubes
1 ½ cups frozen peas
1 (4 ½ ounce) can refrigerated biscuit mix
salt and fresh ground black pepper to taste
Preheat oven to 400˚F.
Place the carrots and potatoes in a cooking pot, just covering them with water. Bring to a boil and cook for 10-15 minutes. Drain the water and set aside. You want the potatoes to be cooked but not mushy and the carrots can be on the firmer side.
Meanwhile, heat oil over high heat and the cubed steak until nicely browned and cooked through. Remove the 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 and the thyme. Gently stir in the cooked potatoes and carrots and the peas. Bring the mixture to a boil, add in the steak cubes, gentle stir to combine. Do a taste test to determine if you want to add any salt and pepper. Pour all into a 9 x 9 inch baking dish.
Cut the refrigerator biscuits in half and arrange on top.
Bake 12-14 minutes or until biscuit topping is golden brown.