1 pound beef round steak, cut into 1/2 x 1 1/2-inch strips
1 tablespoon olive oil
1/4 cup sliced ripe olives
2 (15 ounce) cans mixed vegetables, drained
1 (14.5 ounce) can diced tomatoes, drained and liquid reserved
1 tablespoon cornstarch

Topping
1 egg, beaten
1/2 cup milk
1 cup baking mix
1 tablespoon dried parsley
1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees F.

In skillet, cook beef strips in oil over medium heat. Stir in olives, vegetables and tomatoes.

In small bowl, blend cornstarch with liquid from tomatoes. Add to skillet and cook for 2 to 3 minutes, stirring constantly, until mixture bubbles and thickens. Pour into greased, 2-quart casserole.

To make topping: In small bowl, combine egg and milk. Add baking mix, parsley and cheese; stir with fork until blended. Pour topping over vegetable mixture. Bake for 30 to 40 minutes, or until heated through and crust is golden.

Serves 4 to 6.