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PAUPIETTES DE BOEUF
2 tb butter, margarine
2 onions, medium, peeled and minced finely
1/2 lb mushrooms, fresh, minced
1 tb lemon rind, grated
2 tb bread crumbs, unflavored
1/2 c parsley, fresh, minced
1 t salt
1/4 ts pepper
2 eggs, slightly beaten
1 lb bottom round of beef, cut into 16 thin slices, each 4 inches square
salt
pepper
thyme
flour
4 tb butter or margarine
1 c water, warm
2 garlic cloves, medium, peeled and crushed
2 tb mustard, Dijon
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.
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Beef Paupiettes