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Beef Burgundy Crepes

Gadget.Cook's picture
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 392 Calories from Fat 130

% Daily Value*

Total Fat 14 g22.3%

Saturated Fat 7 g35.2%

Trans Fat 0 g

Cholesterol 83 mg27.7%

Sodium 339.5 mg14.1%

Total Carbohydrates 35 g11.5%

Dietary Fiber 3.7 g14.9%

Sugars 10 g

Protein 23 g45.9%

Vitamin A 3% Vitamin C 25.1%

Calcium 6% Iron 7.4%

*Based on a 2000 Calorie diet

Beef Burgundy Crepes Recipe