*  Exported from  MasterCook  *

                           PAUPIETTES DE BOEUF

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Crock

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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-grnd,flour
   4       tb           Butter or margarine
   1       c            Water, warm
   2                    Garlic cloves -- medium,
                        Peeled and crushed
   2       tb           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.
 


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