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Paupiettes De Boeuf

2 tablespoons butter or margarine
2 onions, minced
1/2 pound mushrooms, minced
1 tablespoon lemon rind, grated
2 tablespoons bread crumbs, unflavored
1/2 cup fresh parsley, minced
1 teaspoon salt
1/4 teaspoon pepper
2 eggs, slightly beaten
1 pound bottom round of beef, cut into 16 slices about 4 inches square
salt
pepper
thyme
flour
4 tablespoons butter or margarine
1 cup water
2 garlic cloves, peeled and crushed
2 tablespoons Dijon mustard

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 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 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.

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