Steak and Mushroom Pot Pies

I found a recipe in a Taste of Home magazine that I wanted to try. I adapted it a little and we loved it. Next time I would use about twice as many veggies and make more of it.

1 pound sirloin steak
1/2 pound quartered mushrooms
3 potatoes, cubed
3 carrots, sliced
2/3 cups frozen peas
1 can crescent rolls
salt and pepper
1 tsp. each garlic powder and onion powder
1 tsp. steak seasoning
2 tsp. flour
2 beef bouillon cubes
1 1/2 cups water
1/2 tsp. each thyme and oregano

Boil carrots and potatoes just until tender. Drain.

Cut steak into bite sized pieces. Season with salt, pepper, garlic powder, onion powder, and steak seasoning.

Cook steak in pan in small amount of oil. Remove to paper towels.

Saute mushrooms in the pan you cooked the steak in. Then add flour and cook for two minutes.

Add water and beef bouillon. Cook until bouillon is melted. Add thyme and oregano.

Add in carrots, potatoes, steak, and peas.

Remove crescent rolls from tube. Roll lightly to press together. Cut the dough into 16 slices (or however many you need.)

Reform circles.

Divide filling between ramekins and top with crescent rolls slices.

Cook at 400 degrees for 15 minutes or until dough is browned and filling is bubbly.

Yummy! You can also make this in one big pan and place the dough in designs on top. I'll probably try that next time! Enjoy on some cold winter evening!