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Paupiettes De Boeuf
* Exported from MasterCook *
Paupiettes De Boeuf
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Stews
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons butter or margarine
2 Medium onions -- minced
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 -- * see note
Into 16 thin slices -- each
4 Inches square
Salt,pepper,thyme-grnd -- flour
4 Tablespoons Butter or margarine
1 Cup Water -- warm
2 Garlic cloves -- medium
Peeled and crushed
2 Tablespoons Mustard;White Dijon -- prepared
* cut beef into 16 slices about 4 inches square. 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. Jacqueline Heriteau, THE BEST
OF ELECTRIC CROCKERY COOKING, Grossett and Dunlop, 1976, pp.147-148.
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