Side Pannel
Paupiettes De Boeuf
Paupiettes De Boeuf
- Recipe Submitted by ADMIN on 09/26/2007
Category: Crockpot, Meat, Beef, Main Dish
Ingredients List
- 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 ts 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
Directions
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.
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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