Some recipes are family heirlooms, handed down over the years. Others are inspired creations and you can claim all the bragging rights. And then there are those recipes that are picked up along the way randomly. Like in 7th grade Home Ec. …yep. The original recipe for this dish, I got in Home Ec. And I’ll never stop making them – this still remains one of my all-time favorite dishes.
Beef Stroganoff Crepes
- 1 lb lean ground beef
- ½ c chopped onion
- 1 clove garlic, minced
- 1 c chopped fresh mushrooms
- 1 t kosher salt
- ¼ t fresh cracked pepper
- ½ t paprika
- 1 (10-¾ oz) can condensed cream of mushroom soup, undiluted
- ¾ c reduced fat sour cream
- additional sour cream and chopped chives for garnish
- Crepes (recipe follows)
In a large, nonstick skillet, brown the beef, onion, garlic, and mushrooms, until the meat is no longer pink, and drain the juice. Add the salt, pepper, paprika, and soup. Simmer 10 min on low heat. Remove from heat and add the sour cream.
Spoon in the prepared crepes (recipe follows), roll up, and place in a 13×9 baking dish sprayed with cooking spray. Bake at 350F for 15-20 min. Serve with additional sour cream and chives. Yields: 4-5 servings.
- 2 eggs
- 1-1/3 c milk
- 2 T unsalted butter, melted
- 1 c all-purpose flour
- ½ t kosher salt
Beat eggs and the add remaining ingredients. Using a small, nonstick pan (or a crepe pan), heat pan on high. Spray with oil. Add ¼ c batter and move pan to coat bottom with batter. Carefully flip to cook other side (you want them very thin). Yields: 10-12 crepes.
I do have a crepe pan now, but I used a small, nonstick skillet for years.
The chopped mushrooms…this is one where a chopper (in the background) is handy.
Beef, mushrooms, onion, and garlic cooking…
To drain the juice/fat off ground beef, I tilt the pan and just spoon it off.
Cream soup added, not it simmers a couple minutes…
Sour cream added and the stroganoff is ready to fill the crepes…