Beef Stroganoff Crepes

Beef Stroganoff Crepes

From: Executive chef Aron Schwartz, Marina Kitchen, San Diego. Yield: 6 servings.

2 lb. sliced prime flat iron steak, cut ¼” wide, 3” long
10 oz. sliced mushrooms
2 shallots (spring onions, if available)
½ cup sour cream
1 cup white wine
2 Tbsp. Dijon mustard
3 oz. olive oil
3 oz. butter
as needed, all-purpose flour
to taste, salt
to taste, pepper

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