Beef Stroganoff Crepes

To save time prepare your crepes ahead of time, cover and chill.

• Ready In: 50 mins
• Serves: 12

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. 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.