INGREDIENTS

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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