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Steak Arid Kidney Crepes Recipe
|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|
Serving size: Complete recipe
Calories 4180 Calories from Fat 2172
% Daily Value*
Total Fat 245 g377.1%
Saturated Fat 122.6 g612.9%
Trans Fat 0.2 g
Cholesterol 2016.1 mg
Sodium 7243.4 mg301.8%
Total Carbohydrates 222 g74%
Dietary Fiber 13.3 g53.3%
Sugars 45.1 g
Protein 204 g408.1%
Vitamin A 151.5% Vitamin C 151.1%
Calcium 32% Iron 121.4%
*Based on a 2000 Calorie diet
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.