Beef Burgundy Crepes Recipe




 Round steak/Sirloin steak1 Pound
 Bacon strip2
 Butter2 Tablespoon
 White onions8 Small (Peeled)
 Red wine1 Cup (16 tbs)
 Bouillon1 Cup (16 tbs)
 Thyme1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Mushrooms1⁄2 Pound, quartered
 Cornstarch2 Tablespoon
 Cold water3 Tablespoon

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 mg

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


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.