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Add a photoServings: 8
Ingredients
- 2 Tbsp. Butter margarine
- 2 x Onions, medium peeled and
- Â Â 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
- Â Â Into 16 thin slices each
- 4 x inches square
- Â Â Salt,pepper,thyme-ground flour
- 4 Tbsp. Butter or possibly margarine
- 1 c. Water hot
- 2 x Garlic cloves, medium
- Â Â Peeled and crushed
- 2 Tbsp. Mustard,White Dijon prepared
Directions
- 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.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 8 servings | |
| Calories 203 | |
| Calories from Fat 123 | 61% |
| Total Fat 13.79g | 17% |
| Saturated Fat 6.61g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 441mg | 18% |
| Potassium 356mg | 10% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.81g | 1% |
| Protein 14.79g | 24% |
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