| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Crockpot, Meats, Main dish, Beef | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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