When you crave comfort and have little time, reach for cooked beef tips in gravy, a few quick-cooking veggies, and baked croissants to assemble this family favorite.
Nonstick cooking spray
¼ cup butter
3 croissants, split
1½ cups coarsely chopped carrots
1½ cups coarsely chopped celery
1 cup frozen small whole onions, thawed and halved
3 cups sliced fresh mushrooms (8 oz.)
1 cup Burgundy or dry red wine
1 Tbsp. stone-ground Dijon-style mustard
4 cloves garlic, minced
2 tsp. finely snipped fresh rosemary
2 tsp. dried thyme, crushed
½ tsp. black pepper
2 17-oz. pkg. refrigerated cooked beef tips with gravy
1 cup 50%-less-sodium beef broth
1. Preheat oven to 375°F. Coat a 3-qt. rectangular baking dish with cooking spray.
2. In a bowl microwave 1 Tbsp. of the butter on medium high 30 seconds or until melted. Brush cut sides of croissants with melted butter. Cube croissants.
3. In a large skillet melt the remaining 3 Tbsp. butter over medium heat. Add carrots, celery, and onions. Cook 7 to 9 minutes or just until vegetables are tender, stirring occasionally. Carefully stir in the next seven ingredients (through pepper). Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Stir in beef with gravy and the broth; heat through.
4. Transfer hot meat mixture to the prepared baking dish. Sprinkle with cubed croissants. Bake, uncovered, 20 to 25 minutes or until bubbly and croissants are golden.
number of servings 8
per serving330 cal., 16 g fat (8 g sat. fat), 77 mg chol., 885 mg sodium, 21 g carb., 3 g fiber, 8 g sugars, 21 g pro.
