| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 1 | Servings | |
INGREDIENTS
| 18 | Crepes | |
| 2 | ts | Worcestershire sauce |
| 1/3 | c | Butter |
| 1/3 | c | Tomato sauce (ketchup) |
| 1 | Onion | |
| 1/3 | c | Red wine |
| 2 | Cloves garlic | |
| 1/2 | ts | Black pepper |
| 1/2 | lb | Mushrooms |
| 1/3 | c | Beef stock |
| 2 | lb | Rump steak |
| 2 | ts | Salt |
| 1/4 | ts | Ground cumin |
| 2 | c | Sour cream |
| 1/4 | ts | Marjoram |
| Chopped chives |
INSTRUCTIONS
Make basic crepes. Saute onion & garlic in butter until the onion is soft. Slice the mushrooms thinly & and to pan. Cook five minutes. Cut steak into thin strips & add to pan along with cumin, marjoram, worcestershire & tomato sauce. Stir frequently & cook until the meat browns. Add the wine, stock, salt, pepper & cook until meat is tender. Add sour cream & heat just until warm. Now fill each crepe with stroganoff mixture. Fold over & put into shallow buttered baking dish. Bake at 350F in oven for 20 minutes. Sprinkle with chives & serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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