*  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
    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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