Beef burgundy crepes with red wine sauce will be the most requested recipe of all your dinner party menus.
The two main steps—the beef burgundy filling and basic crepes—can be made the day before, giving you plenty of time to set the table and arrange the flowers!
Cook bacon on medium heat until crisp,
reserving 3-4 tbsp of fat. Set aside the bacon and drain. Crumble bacon
and save for garnish. Next, brown beef stew in bacon drippings and set
aside. Sauté onion using as much oil as needed, continue cooking until
the onion is caramelized adding sugar, which will help caramelize the
onion. Learn to perfectly caramelize onions here.
Add the onions, zest, broth and wine as well as the beef, pepper, and the bay leaf to a 6-8 quart stockpot. Simmer for 2 ½ to 3 ½ hrs on low heat. The beef should be tender and the liquid should be reduced by one-half.
Sauté flour and butter on medium heat until thoroughly mixed. Add enough of this mixture to thicken the stew. Then remove from heat.
Sauté mushrooms on medium heat until golden brown and
Using an oiled 9" by 13" casserole dish, place 8 crepes with beef mixture inside, each one rolled up with some of the sauce on top. They should be arranged side by side. Heat in the oven at 350 degrees until edges of crepes begin to brown (about 10 minutes).
Serve 2 crepes per person with mushrooms, crumbled bacon and a little parsley on top. Your kitchen will smell wonderful, and you'll be transported back to old world France!
Extra Tip for the Usage of Salt:
We never use additional salt, but you should definitely taste the liquid
and salt to your liking. For a dinner party I always recommend to err
on the side of using less salt. Guests can add to their crepe later if
needed. This is much easier than fix a filling that has too much salt.
Yield: 4 servings (2 crepe rolls each)