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Paupiettes De Boeuf - Culture, Family, Travel, Consumer Reviews - Posted: 5th Mar, 2013 - 9:41pm
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Archived Recipe: BeefPost Date: 5th Mar, 2013 - 9:41pm / Post ID: #
Paupiettes De Boeuf
Recipe name:
Paupiettes De Boeuf 
Recipe category:
Beef
What are your thoughts about this classic dish? 
Recipe detials:
| Ingredients | |||
| 2 | tablespoon | butter, margarine | |
| 2 | each | onions, medium, peeled, minced finely | |
| 1/2 | pound | mushrooms, fresh, minced | |
| 1 | tablespoon | lemon, rind, grated | |
| 2 | tablespoon | bread crumbs, unflavored | |
| 1/2 | cup | parsley, fresh, minced | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
| 2 | each | eggs, slightly beaten | |
| 1 | pound | beef, bottom round, cut into 16 thin slices, each 4 inches square | |
| 1 | salt | ||
| 1 | pepper | ||
| 1 | thyme | ||
| 1 | flour | ||
| 4 | tablespoon | butter, or margarine | |
| 1 | cup | water, warm | |
| 2 | each | garlic, cloves, medium, peeled, crushed | |
| 2 | tablespoon | mustard, white dijon, prepared | |
Directions: | |||
| 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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TOPIC: Paupiettes De Boeuf