SAVORY HUNGARIAN BEEF
CREPES
Crepes make a great envelope for savory fillings. This is a tasty meat filling placed in crepes and topped with sour cream and a sprinkle of paprika. A couple of these with a green salad makes a filling meal. The meat filling is unusual and tasty with 3 tbsp (45 mL) paprika in the meat giving it a different flavour. This meat filling could also be served as burritos in low-carb tortillas.
This is a high protein meal with the meat sauce and the eggs in the crepes. I usually cook my crepes in small non-stick pans instead of a large non-stick skillet or large pan or non-stick fry pan and use a little olive oil now and then - just lightly brush it on the pan. I prefer light olive oil to cooking spray.
You can keep the prepared crepes warm in a preheated oven. Then fill with warm meat and serve.
If you like you can mix the ground beef half and half with ground pork. Different meats add a slightly different flavor profile. The chopped onions are a nice addition to sauté along with the meat.
INGREDIENTS:
2 lbs ground beef (0.9 kg)
1 large onion, finely diced
1 tbsp minced garlic (15 mL)
3 tbsp paprika (45 mL)
11/2 tsp salt (7 mL)
1 tsp black pepper (5 mL)
1 cup beef stock (250 mL)
1 cup sour cream (250 mL)
My favorite crepes or this one or this one
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
In
large nonstick frying pan, cook ground beef and onions over medium heat,
breaking the meat up small with the back of a firm spatula. Once browning, add minced garlic, paprika,
salt and black pepper. Stir to combine
well. Add beef stock and cook another 4
minutes. Stir in sour cream. Heat
through. Place 1/4 cup
(60 ml) meat in center of a crepe, fold to the center and seal the crepe with a
tiny amount of sour cream. Place the
filled crepes in two casserole dishes.
If you prefer you can keep half the savory beef for another meal and
just fill 8 crepes.
Cover
dish with foil and bake 15 minutes.
Allow to cool down about 8 minutes.
Place a dollop of sour cream on each crepe and sprinkle the sour cream
with paprika.
Nutritional Analysis: The meat has almost no carbs - just add about 3 grams of carbs per crepe of choice and you should be very close to the actual carbs, if not a little over.