2 tablespoons butter or margarine
½ medium onion, minced
½ pound mushrooms, cleaned and sliced
1 pound skirt steak, cut in thin strips (sirloin, round, or flank can be substituted)
1 medium clove garlic, crushed in a garlic press
¼ teaspoon cumin
¼ teaspoon dill weed
¼ teaspoon marjoram
1 teaspoon Worcestershire sauce
2 tablespoons ketchup
1/3 cup red wine
1 beef bouillon cube
Salt and pepper
8 ounces sour cream
6 dinner crepes
1. Melt butter. Saute onion and mushrooms. Add meat strips, garlic, cumin, dill weed, marjoram, Worcestershire sauce, and ketchup. Saute until meat is browned. Stir in wine and bouillon cube. Simmer until meat is tender. Season with salt and pepper to taste. Stir in sour cream. Cook over low heat 5 minutes.
2. Using a slotted spoon, assemble the turnover. Place on baking sheet.
3. Bake at 350°F 10 minutes. Serve topped with any remaining sauce.
6 TURNOVERS