RecipesClassic Spanish bird
Spanish bird, just the way my grandmother taught me.
Ingredients (what you need)
8 slices beef round
filling 8 slices English bacon
1 piece large onion
2 pieces eggs
2 pieces sausage
4 pieces sweet and sour cucumber
salt
4 tablespoons fat
ground pepper
8 tablespoons full-fat mustard
sauce
2 - 3 tablespoons pickle brine
1.3 l water
ground pepper
1 cube extra strong broth
1 piece egg
2 - 3 tablespoons plain flour
salt
4 pieces sweet and sour cucumber
water
Recipe steps
Cut the beef into thin slices, which we beat well, season with salt and pepper.
Boil the eggs hard and cut two into quarters. Cut the pickles in half. Peel the sausages and cut them into quarters.
Spread mustard on the slices of meat and place a slice of bacon on each. Place an egg, a sausage, and a pickle in each slice, then roll it up. Wrap it well with kitchen twine and tie off the ends to prevent the filling from falling out.
Peel the onion, chop it finely, and sauté until golden. Then add the rolled meat and brown it on all sides.
Meanwhile, bring water to a boil, add a bouillon cube, and whisk it well. Pour the resulting broth over the rolled meat, stir, and cover. Let it simmer for about 90 - 120 minutes.
Chop the third egg and the pickles into cubes. Remove the rolled meat and add the egg and pickles to the sauce, heating it through. In a bowl, whisk the flour with the pickle brine, salt, and pepper, then pour it into the sauce. Cook for 20 minutes, stirring occasionally. Season to taste with salt and pepper, and return the rolled meat after removing the twine.
Classic Spanish roll-ups are served with homemade bread dumplings or rice.
Additional information about the recipe Classic Spanish bird
Classic Spanish Bird is a popular Czech dish that is traditionally made from slices of meat, usually pork or beef. The meat is filled with various ingredients such as pickles, ham, onions, and garlic. After being wrapped, the bird is coated in flour or breadcrumbs and fried in a pan, resulting in a crispy crust. It is usually served with potatoes and a vegetable garnish. This dish is favored for its juiciness and distinctive flavor that evokes homemade Czech cuisine.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
