Prep 20 mins
Cook 2 hrs
This recipe is from DaVita a site that specializes in nutritional advise for renal failure patients. I made this for my late DH Sweet EddieBear a couple of times and he enjoyed it, especially with the added flavor of the wine. For the crepes I used BestTeenChefs Dutch Baby - Adapted which is a nice light crepe. Hint: The beef will be cooked long before the time is up, but the extra time is needed for tenderizing. You can taste the beef after 1 hour to see if it is tender enough. You could also cook the beef in a crockpot on high setting for 3 to 4 hours to tenderize.
- 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
- Add beef cubes and brown on all sides.
- 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.
- 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.
- Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps).
- Remove pot from heat. Seperate beef cubes from the thickened beef juices.
- 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.