Steak Arid Kidney Crepes
|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)|
|Black pepper||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
Make the crepes using the Basic Crepe Batter.
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.