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