Paupiettes De Boeuf

Ingredients

2 tbsp butter, margarine 2 onions, medium, peeled and 1 minced finely 1/2 lb mushrooms, fresh, minced 1 tbsp lemon rind, grated 2 tbsp bread crumbs, unflavored 1/2 cup parsley, fresh, minced 1 tsp salt 1/4 tsp pepper 2 eggs, slightly beaten 1 lb bottom round of beef, cut 1 into 16 thin slices, each 1 4 inches square 1 salt,pepper,thyme-grnd,flour 4 tbsp butter or margarine 1 cup water, warm 2 garlic cloves, medium, 1 peeled and crushed 2 tbsp mustard, white dijon,prepared

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Preparation
 
To Cook: In a heavy skillet, over medium-low heat, melt 2
tablespoons of butter and saute the onion and mushrooms until the
onion is translucent. Stir in the lemon rind, bread crumbs, parsley,
1 teaspoon salt, and 1/4 teaspoon pepper. When the parsley has
wilted ~ about 1 minute after you add it to the skillet - quickly
stir in the eggs to bind the mixture and remove skillet from the heat
at once. Set aside. With a rolling pin or a wooden mallet, flatten
the beef pieces until each is very thin and about twice its original
size. As you finish each piece, season it with a little salt, pepper,
and a pinch of thyme. At the widest end of each beef slice, place 1
teaspoon of bread-crumb mixture from the skillet. Roll up the meat,
sausage-shape, and secure it with a wooden toothpick through the
center. Roll each piece in flour. In a very large skillet, over
medium- high heat, melt 4 tablespoons of butter and brown the pieces
of beef. As you finish, place them in the slow-cooker. Pour the water
into the skillet; scrape up the pan juices and turn the sauce into
the cooker. Cover and cook on Low for about 5 hours. Before serving:
About half an hour before serving, mix the garlic and mustard into
the sauce around the beef; cover; turn the heat to High, and cook for
30 minutes. If the sauce seems less flavorful than you like, about 5
minutes before serving add a dab of prepared mustard and a little
salt. If the sauce seems thin, leave the cover off during the second
cooking period.

 

 
Servings: 8

 

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