Recipes
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
as n

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish