*  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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