*  Exported from  MasterCook  *
                            Paupiettes De Boeuf
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Crockpot                         Stews
   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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