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Steak Arid Kidney Crepes

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Ingredients
  Crepes 18
  Butter 125 Gram (1/2 Cup)
  Onions 3 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Lamb kidneys 1⁄2 Pound (250 Grams)
  Chuck steak 1 1⁄2 Pound (750 Gram)
  Red wine 250 Milliliter (1 Cup)
  Plain flour 4 Tablespoon
  Beef stock 750 Milliliter (3 Cups)
  Salt 2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Chopped parsley 1 Tablespoon
Directions

Make the crepes using the Basic Crepe Batter.
Set aside.
Saute the onions and garlic in the butter in a large saucepan until the onions are golden brown.
Dice the kidneys and chuck steak and add to the onions.
Cook over a medium heat, stirring constantly, until the meat is well-browned.
Stir in the red wine and bring to a boil.
Remove from heat.
Sprinkleion the flour and blend thoroughly.
Return to the heat.
Pour on beef stock, stirring constantly.
Add the salt and pepper.
Cover and cook over a low heat until the meat is tender.
Fill the crepes with the meat mixture and fold over.
Place in a buttered shallow baking dish.
Bake in a350°F (180°C)oven for 15 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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