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Beef Burgundy Crepes

Gadget.Cook's picture
Ingredients
  Round steak/Sirloin steak 1 Pound
  Bacon strip 2
  Butter 2 Tablespoon
  White onions 8 Small (Peeled)
  Red wine 1 Cup (16 tbs)
  Bouillon 1 Cup (16 tbs)
  Thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Mushrooms 1⁄2 Pound, quartered
  Cornstarch 2 Tablespoon
  Cold water 3 Tablespoon
  Crepes 12
Directions

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.
Set aside.
Add meat and brown.
Drain fat.
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 375°F for 20 minutes.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
6

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