BEEF BURGUNDY CREPE
This recipe is from DaVita a site that specializes in nutritional advise for renal failure patients. I made this for my late DH Sweet EddieBear a couple of times and he enjoyed it, especially with the added flavor of the wine. For the crepes I used BestTeenChefs recipe# 107068 which is a nice light crepe. Hint: The beef will be cooked long before the time is up, but the extra time is needed for tenderizing. You can taste the beef after 1 hour to see if it is tender enough. You could also cook the beef in a crockpot on high setting for 3 to 4 hours to tenderize.
Provided by Chabear01
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add beef cubes and brown on all sides.
- Pour 1 cup of water over beef cubes, add bay leaf and let simmer, covered for 1 to 2 hours over low heat. Check every 20 minutes and add water if needed. Never let the water boil away.
- Place onion , mushrooms,pepper and onion powder into the pot and cook about 5 to 10 minutes until tender. Add wine and bring to a low boil for about 1 minute.
- Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps).
- Remove pot from heat. Seperate beef cubes from the thickened beef juices.
- Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe. Roll crepe and pour thickened sauce across the crepe. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 234, Fat 16.9, SaturatedFat 6.2, Cholesterol 50.6, Sodium 45.5, Carbohydrate 3.8, Fiber 0.5, Sugar 0.9, Protein 14.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love