1 1/2 lb. boneless sirloin
4 tbsp. butter
1 lg. onion, chopped or grated
1/2 lb. mushrooms, chopped
1/2 c. beef bouillon
1 c. sour cream
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
14-16 (5 inch) crepes
Sour cream for topping

Cut sirloin into thin slices and then cut into small pieces. Melt butter in large saucepan. Put in onion; cook for 5 minutes. Turn up heat and add steak; cook until no longer pink; and mushrooms and cook 3 or 4 minutes longer. Add bouillon; simmer for 2 or 3 minutes. Mix Worcestershire sauce into sour cream and stir into meat mixture on low heat. Do not boil. Check seasoning. Put a spoonful or two of the mixture down the center of each crepe. Roll and turn seam side down in a buttered baking dish. Top with sour cream. Bake at 375 degrees for 20 minutes. This freezes well. To serve, defrost completely and bake, lightly covered with foil, the same as when freshly make. Serves 7 or 8.