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Recipe tags: Beef, French, Stove Top

Meats and seafood

Beef Burgundy Crepe

Recipe submitted by DaVita dietitian Carol from Delaware.

Portions: 6

Serving size: 1 crepe, 1/2 cup beef mixture, 2 tablespoons sauce

Ingredients

Preparation

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.
4. Add wine and bring to a low boil for 1 minute.
5. Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps.)
6. Remove pot from heat. Separate beef cubes from the thickened beef juices.
7. Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe.
8. Roll crepe and pour thickened beef sauce across the crepe. Sprinkle with parsley, if desired.

Nutrients per serving

• Protein: 22 g
• Carbohydrate: 10 g
• Fat: 11 g
• Cholesterol: 109 mg
• Sodium: 73 mg
• Potassium: 332 mg
• Phosphorus: 227 mg
• Calcium: 45 mg
• Fiber: 0.6 g

Renal and Renal Diabetic Food Choices

• 2-1/2 meat
• 1/2 vegetable, medium potassium
• 1/2 starch
• 1/4 milk

Carbohydrate Choices

• 1/2

Helpful Hints

• 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 crock pot on high setting for 3 to 4 hours to tenderize.

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