Beef Burgundy Crepes
|Round steak/Sirloin steak||1 Pound|
|White onions||8 Small (Peeled)|
|Red wine||1 Cup (16 tbs)|
|Bouillon||1 Cup (16 tbs)|
|Mushrooms||1⁄2 Pound, quartered|
|Cold water||3 Tablespoon|
Cut the steak into bite size pieces.
Dice the bacon and fry in hot butter.
When crisp, remove and set aside.
Add onions and brown outsides.
Add meat and brown.
Add wine, bouillon, bacon, onions, thyme and salt and pepper.
Cover and simmer for 2 hours.
Add the mushrooms.
In a small bowl, add cornstarch to 3 tablespoons cold water.
Mix well and stir into meat mixture.
Cook until mixture thickens.
Put a spoonful or two in the center of each crepe.
Roll and place seam side down in a baking dish.
Spread remaining sauce over tops of crepes or brush with melted butter.
Bake at 375Â°F for 20 minutes.