Paupiettes De Boeuf Recipe




Paupiettes De Boeuf Ingredients

2 tbsp butter, margarine
2 onions, medium, peeled and
1 minced finely
1/2 lb mushrooms, fresh, minced
1 tbsp lemon rind, grated
2 tbsp bread crumbs, unflavored
1/2 cup parsley, fresh, minced
1 tsp salt
1/4 tsp pepper
2 eggs, slightly beaten
1 lb bottom round of beef, cut
1 into 16 thin slices, each
1 4 inches square
1 salt,pepper,thyme-grnd,flour
4 tbsp butter or margarine
1 cup water, warm
2 garlic cloves, medium,
1 peeled and crushed
2 tbsp mustard, white dijon,prepared

A Recipe for
Paupiettes De Boeuf

 

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.




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Paupiettes De Boeuf

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces







Paupiettes De Boeuf Directions

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.

Serves: 8

 

 

 

 

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