· 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−grnd, flour
· 4 tablespoons Butter or margarine
· 1 cup Water, warm
· 2 Garlic cloves; medium
· Peeled and crushed
· 2 tablespoons Mustard;White Dijon, prepared
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 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.
· 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−grnd, flour
· 4 tablespoons Butter or margarine
· 1 cup Water, warm
· 2 Garlic cloves; medium
· Peeled and crushed
· 2 tablespoons Mustard;White Dijon, prepared
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 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.