Beef Burgundy Crepes
- CKD non-dialysis
1 crepe, 1/2 cup beef mixture, 2 tablespoons sauce
- 1 pound stewing beef
- 1 cup mushrooms
- 1/2 cup onion
- 1/4 cup parsley
- 1 garlic clove
- 1 tablespoon olive oil
- 1 cup water
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 cup red wine
- 1 tablespoon cornstarch
- 6 Basic Crepes
Cut beef into small cubes. Slice mushrooms. Chop onion, parsley and garlic.
Saute garlic in oil in a skillet fitted with a lid.
Add beef cubes and brown on all sides.
Pour 1 cup of water over beef cubes, add bay leaf and cover skillet with lid. Let simmer over low heat for 1 to 2 hours . 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 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. Separate 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 beef sauce across the crepe. Sprinkle with chopped parsley.
Nutrients per serving
- Calories 227
- Protein 22 g
- Carbohydrates 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
- 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.