Beef stroganoff crepes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | Crepes | |
| 2 | teaspoons | Worcestershire sauce |
| ⅓ | cup | Butter |
| ⅓ | cup | Tomato sauce (ketchup) |
| 1 | Onion | |
| ⅓ | cup | Red wine |
| 2 | Cloves garlic | |
| ½ | teaspoon | Black pepper |
| ½ | pounds | Mushrooms |
| ⅓ | cup | Beef stock |
| 2 | pounds | Rump steak |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Ground cumin |
| 2 | cups | Sour cream |
| ¼ | teaspoon | Marjoram |
| Chopped chives | ||
Directions
Make basic crepes. Saute onion & garlic in butter until the onion is soft. Slice the mushrooms thinly & and to pan. Cook five minutes. Cut steak into thin strips & add to pan along with cumin, marjoram, worcestershire & tomato sauce. Stir frequently & cook until the meat browns. Add the wine, stock, salt, pepper & cook until meat is tender. Add sour cream & heat just until warm. Now fill each crepe with stroganoff mixture. Fold over & put into shallow buttered baking dish. Bake at 350F in oven for 20 minutes. Sprinkle with chives & serve.
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