Paupiettes De Boeuf Recipe - Cooking Index
2 tablespoons | 30ml | Butter - margarine |
2 | Onions - medium, peeled and | |
Minced finely | ||
1/2 lb | 227g / 8oz | Mushrooms; fresh - minced |
1 tablespoon | 15ml | Lemon rind - grated |
2 tablespoons | 30ml | Bread crumbs - unflavored |
1/2 cup | 46g / 1.6oz | Parsley; fresh - minced |
1 teaspoon | 5ml | Salt |
1/4 teaspoon | 1.3ml | Pepper |
2 | Eggs - slightly beaten | |
1 lb | 454g / 16oz | Bottom round of beef - cut |
Into 16 thin slices - each | ||
4 | Square | |
Salt | ||
Pepper | ||
Thyme | ||
Flour | ||
4 tablespoons | 60ml | Butter or margarine |
1 cup | 237ml | Water - warm |
2 | Garlic cloves; medium | |
Peeled and crushed | ||
2 tablespoons | 30ml | Dijon mustard |
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.
Source:
Emeril Lagasse
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