CUBED STEAKS WITH POTATO CREPES

2 beef cubed steaks (4 ounces each)
4 ounces broccoli
1 medium potato, pared, shredded
1 egg white
1 tablespoon grated onion
1 tablespoon flour
1/4 teaspoon salt
Dash pepper
2 teaspoons vegetable oil
2 tablespoons dairy sour cream (for serving)

Remove broccoli flowerettes from stems; shred stems and reserve flowerettes.

Combine stems, potato, egg white, onion, flour, salt and pepper.

Heat oil in large non-stick frying pan over medium-high heat.

Using about 1/4 cup mixture for each crepe. Spoon mixture (2 at a time) into preheated frying pan. Press each with flat spatula to make a 4-inch crepe. Quickly cook 2 to 3 minutes on first side. Turn and cook 2 to 3 minutes on second side; repeat procedure. Roll up and keep warm. Just before serving, top with sour cream.

Brown steaks in same frying pan to desired doneness (3 to 4 minutes per side). Season with salt and pepper.

Meanwhile cook broccoli flowerettes in boiling salted water 3 to 5 minutes or until tender crisp.

Makes 2 servings
Source: Recipe booklet: Eat Light with Beef, Beef Industry Council, 1984