Paupiettes De Boeuf

Recipe Ingredients

2 tablespoons	30ml	Butter - margarine
2		Onions - medium, peeled and
		Minced finely
1/2 lb	227g / 8oz	Mushrooms; fresh - minced
1 tablespoon	15ml	Lemon rind - grated
2 tablespoons	30ml	Bread crumbs - unflavored
1/2 cup	46g / 1.6oz	Parsley; fresh - minced
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		Eggs - slightly beaten
1 lb	454g / 16oz	Bottom round of beef - cut
		Into 16 thin slices - each
4		Square
		Salt
		Pepper
		Thyme
		Flour
4 tablespoons	60ml	Butter or margarine
1 cup	237ml	Water - warm
2		Garlic cloves; medium
		Peeled and crushed
2 tablespoons	30ml	Dijon mustard

Recipe Instructions

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.

Source:
Emeril Lagasse

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