Beef Stroganoff Crepes

18 ingredients
11 steps

Ingredients

  • 12 prepared crepes
  • 1/2 lb fresh mushrooms, sliced (can use more)
  • 1 onion, finely chopped
  • 1 tablespoon minced fresh garlic (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 4 tablespoons butter
  • 2 teaspoons salt (to taste)
  • black pepper
  • pepper
  • 2 tablespoons flour
  • 1/3 cup cold water
  • 1 1/2 lbs cooked beef, cut up into 1/4 to 1/2 inch cubes
  • 1/3 cup boiling water
  • 1 cup sour cream
  • 2 beef bouillon cubes
  • 2 tablespoons ketchup
  • 1 cup shredded cheddar cheese (more if desired)

Directions

  1. 1
    Set oven to 350 degrees.
  2. 2
    In a skillet, lightly brown the mushrooms, onions and the garlic (if using) in the butter or margarine.
  3. 3
    Whisk or blend in the flour with 1/3 cup cold water.
  4. 4
    Dissolve the bouillon cubes in 1/3 cup boiling water; stir into the flour paste to blend; add to the veggies in the skillet.
  5. 5
    Stir in the ketchup, Worcestershire sauce, prepared mustard, salt and pepper; heat, stirring constantly until thickened.
  6. 6
    Add in the cooked beef; cover, and cook slowly over low heat for 10-15 minutes, or until heated through.
  7. 7
    Remove from heat, and stir in the sour cream.
  8. 8
    Place approximately 1/2 cup hot filling across the center of each crepe, overlap opposite sides on top, to form a roll.
  9. 9
    Place evenly into prepared baking dish.
  10. 10
    Sprinkle each crepe with about 2 tablespoons grated cheddar cheese (or more if desired).
  11. 11
    Bake for 10-15 minute, or until the crepes are hot.

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