Czech “Spanish Birds,”
- 800–1000 g beef entrecote
- 4 hard-boiled eggs
- 4 spiky
- 100 g smoked bacon
- 4 pickled cucumbers
- 1 white onion
- smooth mustard, salt, black pepper
- baked or mashed potatoes for serving
- 2 white onions
- 100 g smoked bacon
- 1 liter of meat broth or water
- 3 tablespoons of butter
- 4 tbsp. flour
- Slice the meat thinly (1 cm), beat to 5–7 mm, and season with salt and pepper. Cut the sausages and cucumbers lengthwise into quarters, and the bacon into 8 strips. Peel the onion and slice it into thick strips. Halve the eggs.
- Spread mustard on one side of each piece of meat, top with a piece of bacon, lard, and cucumber, add some onion and half an egg, and roll the meat into a roll, tucking in the open edges. Tie each roll with kitchen twine.
- For the sauce, finely chop the onion and lard and fry in a deep, thick-bottomed saucepan for 5 minutes. Place the rolls in this mixture and fry on all sides until golden brown.
- Pour in broth or water, bring to a boil, cover with a lid, and simmer over low heat for 40–50 minutes.
- Sauté the butter and flour until light brown. Remove the rolls from the pan, add the butter and flour, and blend with an immersion blender until smooth. Return to the heat to thicken the sauce.
- Remove the twine from the rolls, place on plates next to the potato garnish, pour over the sauce, garnish with microgreens and serve.
Spanish birds, or Španelský ptáčky, meat rolls with an egg inside, are served in almost every restaurant in the Czech Republic. This dish looks more like a bird's nest, but we won't argue with the Czechs.
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