Beef Burgundy Crepe

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 garlic clove
• 1 tablespoon olive oil
• 1 lb stewing beef, cut into smaller cubes (because of sweet eddiebears swallowing problems i cut into very small pieces)
• 1 bay leaf
• 1/2 cup onion, chopped (i did a fine chop)
• 1 cup mushroom, sliced (i did a fine chop)
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 cup red wine
• 1 tablespoon cornstarch
• 1/4 cup fresh parsley, finely chopped

Recipe

• 1 add beef cubes and brown on all sides.
• 2 pour 1 cup of water over beef cubes, add bay leaf and let simmer, covered for 1 to 2 hours over low heat. check every 20 minutes and add water if needed. never let the water boil away.
• 3 place onion , mushrooms,pepper and onion powder into the pot and cook about 5 to 10 minutes until tender. add wine and bring to a low boil for about 1 minute.
• 4 dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (stir until thickened to avoid lumps).
• 5 remove pot from heat. seperate beef cubes from the thickened beef juices.
• 6 place crepe onto a plate, browned side down. spoon 1/2 cup beef cube mixture onto crepe. roll crepe and pour thickened sauce across the crepe. sprinkle with parsley, if desired.