Stroganoff Crepes Food

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

BEEF STROGANOFF CREPES

Steps:

• Set oven to 350 degrees.
• In a skillet, lightly brown the mushrooms, onions and the garlic (if using) in the butter or margarine.
• Whisk or blend in the flour with 1/3 cup cold water.
• Dissolve the bouillon cubes in 1/3 cup boiling water; stir into the flour paste to blend; add to the veggies in the skillet.
• Stir in the ketchup, Worcestershire sauce, prepared mustard, salt and pepper; heat, stirring constantly until thickened.
• Add in the cooked beef; cover, and cook slowly over low heat for 10-15 minutes, or until heated through.
• Remove from heat, and stir in the sour cream.
• Place approximately 1/2 cup hot filling across the center of each crepe, overlap opposite sides on top, to form a roll.
• Place evenly into prepared baking dish.
• Sprinkle each crepe with about 2 tablespoons grated cheddar cheese (or more if desired).
• Bake for 10-15 minute, or until the crepes are hot.

STROGANOFF CREPES

Steps:

• 1. Heat oven to 350 degrees. Prepare Crepes. 2. Stir ground beef and onion in 10 inch skillet until beef is brown. Drain. Stir in baking mix, mustard, bouillon, pepper, sour cream, water and catsup. 3. Heat to boiling. Reduce heat. Simmer uncovered five minutes. 4. Spoon about 1/3 cup beef mixture onto each crepe. Roll up, place seam side down in ungreased oblong baking dish, 13x9x2 inches. Sprinkle with cheese. Bake uncovered until hot, about 15 minutes. Crepes: 1. Lightly grease 6 or 7 inch skillet heat until hot. Beat 1 cup Bisquick baking mix, 2 eggs and 3/4 cup milk with hand beater until smooth. 2. For each crepe pour scant 1/4 cup batter into skillet. Rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula. Turn and cook other side until golden brown. Stack crepes placing waxed paper between each. Keep crepes covered to prevent them from drying out.

EASY MUSHROOM STROGANOFF

Steps:

• Melt butter in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds.
• Add onion and saute another 2 minutes or so.
• Then add mushrooms and saute until tender, about 10 minutes.
• Don't worry if the mixture seems too dry.
• Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes.
• Mix in sour cream, and season to taste with salt and pepper.
• Add cooked linguine and toss to blend linguine with sauce.
• **Adapted from a recipe in _Bon Appetit_.