Spanish Bird II

Last Updated on August 5, 2024

Classic recipe of our grandmothers, beef back stuffed with sausages, eggs, bacon and cucumber.

Ingredients:

600 g of beef butt 80 g of bacon 60 g of fat or butter 2 pcs of leeks 2 pcs of sour pickles 2 pcs eggplant 1 pcs onions 3 tbsp smooth flour for sauce full fat mustard ground pepper sweet cream smooth flour salt

Procedure:

1. We need a big slice of nice back beef, cut it into slices
2. Fry the sausages in a frying pan, slice the bacon
3. Hard boil the eggs and cut them into quarters, cut the onions into rounds, cut the cucumbers lengthwise
4. Slice each slice, season with salt and pepper, brush with full fat mustard and then stuff with a piece of sausage, bacon, cucumber, a quarter of an egg and a slice of onion
5. Then fry the rolls in fat or butter, cover with hot water and simmer under a lid 7. When the meat is soft, remove the birds and thicken the juice with cream in which we have previously stirred 3 tablespoons of plain flour.

Recommendation:

Serve with bread dumplings, steamed rice or boiled pasta, or even with boiled potatoes.

Note:

Note:

Drying the birds is made faster if they are prepared in a pressure cooker.