Paupiettes De Boeuf
Ingredients
- 6 tbsp butter, divided
- 2 count medium onions, peeled and finely minced
- 0.5 lb fresh mushrooms, minced
- 1 tbsp lemon zest, grated
- 2 tbsp plain dry bread crumbs
- 0.5 cup fresh parsley, minced
- 1 tsp salt
- 0.3 tsp black pepper
- 2 count eggs, lightly beaten
- 1 lb bottom round beef, cut into 16 thin 4-inch square slices
- 0.3 tsp dried thyme
- 0.3 cup all-purpose flour for dredging
- 1 cup warm water
- 2 count medium garlic cloves, peeled and crushed
- 2 tbsp Dijon mustard
Instructions
- 1
In a heavy skillet over medium-low heat, melt 2 tablespoons of butter and sauté the onion and mushrooms until onion is translucent.
- 2
Stir in lemon zest, bread crumbs, parsley, salt, and pepper. When parsley wilts (about 1 minute), quickly stir in the beaten eggs to bind the stuffing. Remove from heat and set aside.
- 3
Using a rolling pin or mallet, flatten each beef slice until very thin and about twice its original size. Season each piece with a pinch of salt, pepper, and thyme.
- 4
Place 1 teaspoon of stuffing at the widest end of each beef slice. Roll up sausage-shape and secure with a toothpick. Roll each in flour.
- 5
In a large skillet over medium-high heat, melt 4 tablespoons of butter and brown the beef rolls on all sides. Transfer to the slow cooker.
- 6
Pour warm water into the skillet and scrape up pan juices. Pour over the beef rolls in the slow cooker.
- 7
Cover and cook on LOW for about 5 hours.
- 8
About 30 minutes before serving, mix crushed garlic and Dijon mustard into the sauce. Turn to HIGH, cover, and cook 30 more minutes.