Paupiettes De Boeuf
Instructions:
- 2 tablespoons Butter, margarine
- 2 Onions, medium, peeled and
- Minced finely
- 1/2 pound Mushrooms; fresh, minced
- 1 tablespoon Lemon rind, grated
- 2 tablespoons Bread crumbs, unflavored
- 1/2 cup Parsley; fresh, minced
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 Eggs, slightly beaten
- 1 pound Bottom round of beef, cut into 16 thin slices, 4\" square
- Salt,pepper,thyme−grnd, flour
- 4 tablespoons Butter or margarine
- 1 cup Water, warm
- 2 Garlic cloves; medium
- ï€ Peeled and crushed
- 2 tablespoons Mustard;White Dijon, prepared
- 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.