2 tb Butter, margarine
2 Onions, medium; peeled and
Minced finely
1/2 lb Mushrooms; fresh, minced
1 tb Lemon rind; grated
2 tb Bread crumbs; unflavored
1/2 c Parsley; fresh, minced
1 ts Salt
1/4 ts Pepper
2 Eggs; slightly beaten
1 lb Bottom round of beef; cut
Into 16 thin slices, each
4 inches square
Salt, pepper, thyme-grnd,
-flour
4 tb Butter or margarine
1 c Water, warm
2 Garlic cloves; medium,
Peeled and crushed
2 tb 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.
From
Yields
8 Servings