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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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-Adopted 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. Ingredients:
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 |
Directions:
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.
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