Braised Beef Tips Crepe Filling |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I made a 5-course French meal for my Mom a few Mother's Days ago. I made both crab crêpes (see: Creamy Crab Crepe Filling) and beef crêpes since my Dad doesn't eat seafood. Read more . This filling also makes a great dish served over rice or egg noodles. Ingredients:
2 lbs. beef tips or sirloin steaks, cut in 1 cubes |
2 tbsp butter |
11.5 oz. jar french porcini mushrooms (in oil) |
10.5 oz. can beef consomme |
1/3 c. red wine (or cranberry juice) |
2 tbsp worcestershire sauce |
1 clove garlic (minced) |
1/2 c. shallots (chopped) |
cornstarch slurry (2 tbsp cornstarch, 1/4 c. cold water) |
large skillet or fry pan with cover |
Directions:
1. Melt the butter the skillet and brown the meat on all sides.
2. Stir in the consomme, wine, Worcestershire, garlic, and shallots.
3. Bring to a boil, reduce heat, cover and simmer for 1 hour or until meat is tender.
4. Mix the cornstarch and water and gradually stir into the meat mixture.
5. Stirring constantly, cook the until mixture thickens and boils.
6. Boil and stir for 1 to 2 more minutes.
7. Fill crêpe with 1/2 c. of the filling, fold closed, and spoon a few more tablespoons over the crêpe.
8. Garnish with parsley.
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