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Paupiettes De Boeuf
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2
2
Minced finely
tablespoons Butter, margarine
Onions, medium, peeled and
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1
1
2
1
1
1
2
1
/2 pound Mushrooms; fresh, minced
tablespoon Lemon rind, grated
tablespoons Bread crumbs, unflavored
/2 cup Parsley; fresh, minced
teaspoon Salt
/4 teaspoon Pepper
Eggs, slightly beaten
pound Bottom round of beef, cut into 16 thin slices, 4" square
• Salt,pepper,thyme−grnd, flour
• 4
• 1
• 2
tablespoons Butter or margarine
cup Water, warm
Garlic cloves; medium
• 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.
Paupiettes De Boeuf
125
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