Paupiettes De Boeuf Mwmv49a Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
2 tablespoon: butter, margarine,
2: onions, medium, peeled and
1: minced finely,
1/2 lb: 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: eggs, slightly beaten
1 lb: bottom round of beef, cut
1: into 16 thin slices, each,
1: 4 inches square,
1: salt,pepper,thyme-grnd,flour,
4 tablespoon: butter or margarine,
1 cup: water, warm,
2: garlic cloves, medium,
1: peeled and crushed,
2 tablespoon: mustard, white dijon,prepared
Directions:
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
: 07/02/92 8:45 AM 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: Jacqueline Heriteau, THE BEST OF ELECTRIC CROCKERY
COOKING, Grossett and Dunlop, 1976, pp.147-148.
Yield: 8 servings
Source from luhu.jp
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
: 07/02/92 8:45 AM 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: Jacqueline Heriteau, THE BEST OF ELECTRIC CROCKERY
COOKING, Grossett and Dunlop, 1976, pp.147-148.
Yield: 8 servings
Source from luhu.jp