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2 tablespoon Butter
2 medium Onions, Minced
8 ounce Mushrooms, Minced
1 tablespoon Lemon Zest
2 tablespoon Bread Crumbs
½ cup Parsley, Fresh Chopped
2 Eggs, Slightly Beaten
1 pound Beef
1 pinch Thyme
4 tablespoon Butter
1 cup Water, Warmed
2 medium Garlic Cloves, Crushed
2 tablespoon Dijon Mustard
In a heavy skillet,melt butter and saute the onion and mushrooms until the onion is translucent. Stir in the lemon rind, bread crumbs, parsley, 1 ts salt, and 1/4 ts pepper.
When the parsley has wilted one min quickly stir in the eggs to bind the mixture and remove skillet from the heat at once. With a a wooden mallet, flatten the beef pieces cut into 4 squares 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 ts 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 next lot of 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 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 cook30 mins. 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 medium Onions, Minced
8 ounce Mushrooms, Minced
1 tablespoon Lemon Zest
2 tablespoon Bread Crumbs
½ cup Parsley, Fresh Chopped
2 Eggs, Slightly Beaten
1 pound Beef
1 pinch Thyme
4 tablespoon Butter
1 cup Water, Warmed
2 medium Garlic Cloves, Crushed
2 tablespoon Dijon Mustard
In a heavy skillet,melt butter and saute the onion and mushrooms until the onion is translucent. Stir in the lemon rind, bread crumbs, parsley, 1 ts salt, and 1/4 ts pepper.
When the parsley has wilted one min quickly stir in the eggs to bind the mixture and remove skillet from the heat at once. With a a wooden mallet, flatten the beef pieces cut into 4 squares 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 ts 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 next lot of 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 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 cook30 mins. 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.