Paupiettes de boeuf Recipe

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Paupiettes de boeuf

Artist:	_	Yield:	8
Categories:	Beef, Entrees, French, Meats, Tarts & Pies, Western European	Rating:	0
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Ingredients:

2	tbsp	Butter, margarine
2		Onions, medium, peeled and
		Minced finely
1/2	lbs	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	lbs	Bottom round of beef, cut
		Into 16 thin slices, each
		4 inches square
		Salt, pepper, thyme-grnd, flour
4	tbsp	Butter or margarine
1	cup	Water, warm
2		Garlic cloves, medium
		Peeled and crushed
2	tbsp	Mustard, White Dijon, prepared

Procedures:

1	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.
2	Stir in the lemon rind, bread crumbs, parsley, 1 teaspoon salt, and ?teaspoon pepper.
3	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.
4	Set aside.
5	With a rolling pin or a wooden mallet, flatten the beef pieces until each is very thin and about twice its original size.
6	As you finish each piece, season it with a little salt, pepper, and a pinch of thyme.
7	At the widest end of each beef slice, place 1 teaspoon of bread-crumb mixture from the skillet.
8	Roll up the meat, sausage-shape, and secure it with a wooden toothpick through the center.
9	Roll each piece in flour.
10	In a very large skillet, over medium- high heat, melt 4 tablespoons of butter and brown the pieces of beef.
11	As you finish, place them in the slow-cooker.
12	Pour the water into the skillet; scrape up the pan juices and turn the sauce into the cooker.
13	Cover and cook on low for about 5 hours.
14	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.
15	If the sauce seems less flavorful than you like, about 5 minutes before serving add a dab of prepared mustard and a little salt.
16	If the sauce seems thin, leave the cover off during the second cooking period