Paupiettes De Boeuf

• 2 tablespoons butter margarine
• 2 each onions medium, peeled, minced finely
• 1/2 pound mushrooms fresh, minced
• 1 tablespoon lemon rind, grated
• 2 tablespoons bread crumbs unflavored
• 1/2 cup parsley leaves fresh, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs slightly beaten
• 1 pound beef bottom round, cut into 16 thin slices, each 4 inches square
• 1 x salt
• 1 x black pepper
• 1 x thyme
• 1 x flour, all-purpose
• 4 tablespoons butter or margarine
• 1 cup water warm
• 2 each garlic cloves, medium, peeled, crushed
• 2 tablespoons prepared mustard white dijon, prepared

1. In a heavy skillet, over medium-low heat, melt 2 tablespoons of butter and saute the onion and mushrooms until the onion is translucent.
2. Stir in the lemon rind, bread crumbs, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. 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.
4. Set aside.
5. With a rolling pin or a wooden mallet, flatten the beef pieces until each is very thin and about twice its original size.
6. As you finish each piece, season it with a little salt, pepper, and a pinch of thyme.
7. At the widest end of each beef slice, place 1 teaspoon of bread-crumb mixture from the skillet.
8. Roll up the meat, sausage-shape, and secure it with a wooden toothpick through the center.
9. Roll each piece in flour.
10. In a very large skillet, over medium-high heat, melt 4 tablespoons of butter and brown the pieces of beef.
11. As you finish, place them in the slow-cooker.
12. Pour the water into the skillet; scrape up the pan juices and turn the sauce into the cooker.
13. Cover and cook on Low for about 5 hours.
14. 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.
15. If the sauce seems less flavorful than you like, about 5 minutes before serving add a dab of prepared mustard and a little salt.
16. If the sauce seems thin, leave the cover off during the second cooking period.

butter margarine, onions, mushrooms, lemon rind, bread crumbs unflavored, parsley, salt, black pepper, eggs, thin, salt, black pepper, thyme, flour, butter, water, garlic, white dijon

Taken from recipeland.com/recipe/v/paupiettes-de-boeuf-2406 (may not work)