INGREDIENTS

1. 1lbround steaksor sirloin tip steaks
2. 1tablespoonoil
3. 2tablespoonsbutter, divided
4. 12ouncessweet peas
5. 1/2cupfresh carrots, chopped
6. 2garlic cloves, chopped
7. 1smallonion, chopped
8. 1lbfresh mushrooms, quartered
9. 4tablespoonsflour
10. 4tablespoonsred wine
11. 1cupwater
12. 2tablespoonsbeef bouillon granules
13. 8 frozenbaking powder biscuits

DIRECTIONS

1. Cut steak or roast in chunks and brown in oil and 1 Tblsp butter.
2. Reduce heat and saute mushrooms, garlic, onions, carrots, peas in same pan until tender.
3. Transfer meat and mushrooms to pie dish, leaving juices.
4. To the drippings in skillet, add remaining 1 tablespoon butter, stir in flour and cook 2 minutes to form a roux.
5. Stir in just a bit of broth or water until a smooth gravy is formed.
6. Stir in red wine, water and beef bouillon
7. Pour over meat and vegis in pie dish and begin baking @ 400 for 30 minutes.
8. Top with biscuits and bake 15 minutes more or until browned.