Spanish Bird

Name: Spanish Bird
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 4 slices of beef round, 150 g each; 80 g whole Gothaj sausage or quality frankfurter; 100 g bacon; 2 hard-boiled eggs; 2 pickled cucumbers and 100 ml pickle brine; 500 g peeled onion; 5 tablespoons full-flavor mustard; 2 tablespoons lard; 20 g all-purpose flour; 1 l beef broth; pepper; salt; kitchen twine; This dish is best enjoyed with Radegast Rázná 10 beer; bread dumplings; rice; potatoes

4 SERVINGS

Under an hour

Buy all ingredients right below the recipe

THE BIRD

4 slices of beef round, 150 g each
80 g whole Gothaj sausage or quality frankfurter
100 g bacon
2 hard-boiled eggs
2 pickled cucumbers and 100 ml pickle brine
500 g peeled onion
5 tablespoons full-flavor mustard
2 tablespoons lard
20 g all-purpose flour
1 l beef broth
pepper
salt

YOU WILL ALSO NEED

kitchen twine

BEER SUITABLE FOR THIS DISH

This dish is best enjoyed with Radegast Rázná 10 beer

SIDE DISH

bread dumplings
rice
potatoes

METHOD FOR THE BIRD

1
Cut 4 sticks of bacon, 1×1×5 cm in size, from the bacon, and dice the rest into 3 mm cubes. Cut the Gothaj sausage or frankfurter lengthwise into 4 pieces. Peel the eggs and cut them in half. Cut the pickles lengthwise in half. Cut one onion in half and one half into quarters. Roughly chop the rest of the onion.
2
Pound the meat slices with a mallet and generously salt and pepper them on both sides. Spread 1 tablespoon of mustard on one side of each slice. On this side, place a stick of bacon, a stick of Gothaj sausage or frankfurter, half an egg, half a pickle, and a quarter of an onion. Wrap tightly, secure, and tie with kitchen twine.
3
In a pot over high heat, melt the lard and brown the prepared meat on all sides. Remove to a plate and add the onion and bacon to the drippings. Reduce the heat to less than half and sauté the onion, stirring frequently, until browned.
4
Add the flour and stir for 1 minute. Add the remaining mustard and stir. Add the pickle brine and stir. Pour in the broth and mix. Return the meat to the pot, bring to a boil, reduce heat to minimum, cover with a lid, and simmer gently for 1.5 hours or until tender.
5
Remove the cooked birds, remove the twine, and transfer them to a bowl. Season the sauce with salt and pepper and strain it through a sieve over the birds.

Tip

You don't have to strain the sauce. You can leave its natural texture. You can also blend it finely with an immersion blender and strain it through a fine sieve. You can also refine it with a little cream. Pound the meat through a plastic bag (e.g., freezer bag) or other plastic wrap; this way, you won't tear the meat. Serve with bread dumplings or steamed rice.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef