Tuesday, July 24, 2007

Crepes, Part II: Beef Burgundy Dinner Crepes

Beef, folks, is not my specialty. In fact, I don't make steak; I make shoe leather. At least that's usually the case. Tonight I actually made something tasty as well as unique- Beef Burgundy to be served in a traditional crepe. The crepes were leftover from this weekend's breakfast treat, but they were a good flavor- not too sweet, not too bland- so I thought I'd incorporate them into an evening meal. I think it worked, although the meat and sauce were just as good when they dribbled onto the egg noodle bed beneath them! Served with a side of warm pickled beets, it was quite a tasty meal!

Beef Burgundy Crepes

  • Prepared Crepes
  • 1 Onion, thinly sliced
  • 1 Lb. Sirloin Beef, sliced into thin, bite size pieces
  • 1 C. Beef Broth
  • 1/3 C. Red Wine
  • 1/2 C. Port
  • 1/2 tsp. Thyme (dried)
  • 1/4 tsp. Rosemary (dried)
  • 1/4 tsp. Garlic Powder
  • 1/2 C. White Mushrooms, sliced
  • 1/4 C. Cherry Tomatoes, sliced
  • 2 Tbsp. Plain Parsley, chopped
  • Olive Oil
  • 2-3 tsp. Flour
  • Salt & Pepper to taste

  1. In a skillet, pour in 1-2 Tbsp. of olive oil. Bring pan to medium heat and add in onion slices. Cook onions until translucent and partially caramelized. Stir frequently to keep them from burning. This all can be done in a separate small skillet or in the same large skillet the entire recipe will be cooked in; if using the large skillet, remove onions and set aside.
  2. In large skillet, pour in another 1 Tbsp. of olive oil and increase heat to medium-high. Add in beef and brown meat. When beef has a nice color, pour in wine, port, and beef broth, retaining about 2 Tbsp of broth for later. Bring mixture to a simmer. Stir in thyme, rosemary, and garlic powder.
  3. Cover the beef and allow it to simmer over medium heat for about 20 minutes.
  4. Stir in mushrooms and tomato pieces and cover. Simmer for another 10 minutes or until the beef is tender.
  5. In a small bowl, mix flour and remaining beef broth to create a thick, smooth liquid. There should be no lumps. In the skillet, move the beef and vegetables to the sides of the pan, leaving the middle with nothing but the cooking juices. Pour in the flour mixture and stir immediately. This will cause the sauce to thicken up. Continue stirring, bringing in the meat and vegetables and any sauce that is along the edges, creating a uniform gravy.
  6. Give a taste test to determine if any salt or pepper is desired. Just before serving, stir in the parsley for a little extra flavor and a punch of color.
  7. Quickly warm the prepared crepes. Fill each crepe down the center with the beef & goodies and fold over, drizzling the top with gravy. Enjoy!

1 comment:

DeborahSW said...

Wow, this looks wonderful! Beautiful photo, too! :)