Paupiettes de boeuf
Paupiettes de boeuf recipe in the crockpot category
Recipe ingredients:
- 2 tablespoons butter, margarine
- 2 onions, medium, peeled and minced finely
- 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, cut into 16 thin slices, 4″ square
- Salt, pepper, thyme-ground, flour
- 4 tablespoons butter or margarine
- 1 cup water, warm
- 2 garlic cloves, medium, peeled and crushed
- 2 tablespoons mustard, white dijon, prepared
Recipe method:
- 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.
Tags: paupiettes, boeuf, recipe, crockpot, recipes, cooking