Beef Paprika Crepes

By á-2053

Ingredients

• 1 lb. to beef round, 3/4in. thick
• 2Tbs butter 1 large onion, chopped 1 medium green pepper, chopped
• 1 1/2 tbs. Hungarian sweet red paprika
• 1 cup sour cream
• 1 large tomato
• 1 1/2 cups dry red wine
• 1 tbs. sugar
• 1/2 tsp. salt
• 8 Classic crepes
• sour cream for topping

Preparation

Step 1

Cut beef into 1/4 x1 inch strips. Melt butter in a flameproof casserole with a tight-fitting lid. Sauté beef strips in butter. Remove when browned. Add onion, green pepper and paprika to casserole. Sauté 2 to 3 minutes, adding more butter in necessary. Peel, seed and chop tomato. Add to casserole with red wine and sugar. Return meat to casserole. Add salt and stir. Bring to boil on top of stove. Check after 1 hour. Add more water or wine if necessary. While meat cooks, make crepes as directed and set aside. When meat is tender stir in sour cream. Fill crepes with meat mixture and roll. Place in ovenproof serving dish. If serving immediately, run under the broiler to crisp the crepes. If reheating is necessary, place in 375 oven 10-15 minutes. Then run under the broiler to lightly brown. Top crepes with a dollop of sour cream and sprinkle with a little more red paprika.