Paupiettes De Boeuf

1. 1

   In a heavy skillet, over medium-low heat, melt 2 tablespoons of butter and saute the onion and mushrooms until the onion is translucent.

2. 2

   Stir in the lemon rind, bread crumbs, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   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.

4. 4

   Set aside.

5. 5

   With a rolling pin or a wooden mallet, flatten the beef pieces until each is very thin and about twice its original size.

6. 6

   As you finish each piece, season it with a little salt, pepper, and a pinch of thyme.

7. 7

   At the widest end of each beef slice, place 1 teaspoon of bread-crumb mixture from the skillet.

8. 8

   Roll up the meat, sausage-shape, and secure it with a wooden toothpick through the center.

9. 9

   Roll each piece in flour.

10. 10

    In a very large skillet, over medium-high heat, melt 4 tablespoons of butter and brown the pieces of beef.

11. 11

    As you finish, place them in the slow-cooker.

12. 12

    Pour the water into the skillet; scrape up the pan juices and turn the sauce into the cooker.

13. 13

    Cover and cook on Low for about 5 hours.

14. 14

    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.

15. 15

    If the sauce seems less flavorful than you like, about 5 minutes before serving add a dab of prepared mustard and a little salt.

16. 16

    If the sauce seems thin, leave the cover off during the second cooking period.

* Per serving · 4 servings · Values may vary.