18    Crepes
2 ts Worcestershire sauce
1/3 c  Butter
1/3 c  Tomato sauce (ketchup)
1    Onion
1/3 c  Red wine
2    Cloves garlic
1/2 ts Black pepper
1/2 lb Mushrooms
1/3 c  Beef stock
2 lb Rump steak
2 ts Salt
1/4 ts Ground cumin
2 c  Sour cream
1/4 ts Marjoram
Chopped chives

Make basic crepes. Saute onion & garlic in butter until the onion is
soft. Slice the mushrooms thinly & and to pan. Cook five minutes. Cut
steak into thin strips & add to pan along with cumin, marjoram,
worcestershire & tomato sauce. Stir frequently & cook until the meat
browns. Add the wine, stock, salt, pepper & cook until meat is
tender. Add sour cream & heat just until warm. Now fill each crepe
with stroganoff mixture. Fold over & put into shallow buttered baking
dish. Bake at 350F in oven for 20 minutes. Sprinkle with chives &
serve.