Beef Stroganoff Crepes

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 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)

Recipe

• 1 set oven to 350 degrees.
• 2 in a skillet, lightly brown the mushrooms, onions and the garlic (if using) in the butter or margarine.
• 3 whisk or blend in the flour with 1/3 cup cold water.
• 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 stir in the ketchup, worcestershire sauce, prepared mustard, salt and pepper; heat, stirring constantly until thickened.
• 6 add in the cooked beef; cover, and cook slowly over low heat for 10-15 minutes, or until heated through.
• 7 remove from heat, and stir in the sour cream.
• 8 place approximately 1/2 cup hot filling across the center of each crepe, overlap opposite sides on top, to form a roll.
• 9 place evenly into prepared baking dish.
• 10 sprinkle each crepe with about 2 tablespoons grated cheddar cheese (or more if desired).
• 11 bake for 10-15 minute, or until the crepes are hot.