Spanish bird with bread dumplings

Last Updated on August 4, 2024

Rajská, dill, sirloin and… four of our traditional sauces with beef are rounded off by the Spanish bird. We all know what it is – a rolled up slice of beef stuffed with a hard-boiled egg, pickles, sausage, onions and bacon. It’s a mix of flavours, but they don’t clash. However, it is important that the flavours are really there. In this case, there is a direct proportion – the better the quality of the ingredient, the better it tastes. You can recognise quality food by quality logos such as Klasa, Regional Food or BIO. Fortunately, there are a number of products labelled as such in the shops, so there really is a lot to choose from.

Ingredients:

Number of servings: 4 servings Bird Ingredients:150 g 4 pieces of beef jowl slices 3 pieces of pickles ./td> 2 pcs hard boiled eggs 1 piece large sausage

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1 pc onions 40 g of roast pepper salt Ingredients for the sauce: 500 ml beef broth 80 ml cucumber sauce ./td> 40 g of liver 30 g of lard

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2 pcs small onions 1 tbsp smooth flour 1 tablespoon full fat mustard As a side dish: mushroom yeast dumplings

Procedure:

Crumble the slices very finely. You can use folded food foil to avoid contaminating the whole kitchen when knocking. Salt and pepper the individual slices on both sides.

Spray one side with mustard and arrange two egg quarters, half a cucumber sliced lengthwise, a strip of sausage, a strip of onion and a stick of bacon on top.

Wrap the meat very well, tighten and tie with kitchen string.

In a hot pot melt the lard and fry the meat on it. Then remove the meat from the pot and fry the onion and bacon in the pot until light brown. Add the flour, which we also fry, and finally the mustard and stock. Bring everything to the boil and add the birds. Cover with foil or a lid and put in the oven at 150 °C for two and a half hours.

Take out the soft birds. Reduce the sauce and season with cucumber liqueur, mustard, salt and pepper. The sauce can be strained. Serve with bread dumplings.

Recommendation:

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Note:

Recipe for article: November brought classic Czech recipes made with quality ingredients

Source: www.akademiekvality.cz