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Рецепт Paupiettes De Boeuf
by Global Cookbook

Paupiettes De Boeuf
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Ингредиенты

  • 2 Tbsp. Butter margarine
  • 2 x Onions, medium peeled and
  •     Chopped finely
  • 1/2 lb Mushrooms, fresh chopped
  • 1 Tbsp. Lemon rind grated
  • 2 Tbsp. Bread crumbs unflavored
  • 1/2 c. Parsley, fresh chopped
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 2 x Large eggs slightly beaten
  • 1 lb Bottom round of beef cut
  •     Into 16 thin slices each
  • 4 x inches square
  •     Salt,pepper,thyme-ground flour
  • 4 Tbsp. Butter or possibly margarine
  • 1 c. Water hot
  • 2 x Garlic cloves, medium
  •     Peeled and crushed
  • 2 Tbsp. Mustard,White Dijon prepared

Инструкции

  1. To Cook: In a heavy skillet, over medium-low heat, heat 2 Tbsp. of butter and saute/fry the onion and mushrooms till the onion is translucent/soft. Stir in the lemon rind, bread crumbs, parsley, 1 tsp. salt, and 1/4 tsp. pepper. When the parsley has wilted about 1 minute after you add in it to the skillet - quickly stir in the Large eggs to bind the mix and remove skillet from the heat at once. Set aside. With a rolling pin or possibly a wooden mallet, flatten the beef pcs till each is very thin and about twice its original size.
  2. As you finish each piece, season it with a little salt, pepper, and a healthy pinch of thyme. At the widest end of each beef slice, place 1 tsp. of bread-crumb mix 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, heat 4 Tbsp. of butter and brown the pcs 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.
  3. Cover and cook on Low for about 5 hrs. 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 min.
  4. If the sauce seems less flavorful than you like, about 5 min before serving add in a dab of prepared mustard and a little salt. If the sauce seems thin, leave the cover off during the second cooking period.