Spanish Birds

Name: Spanish Birds (Španělští ptáčci/Hovädzia roláda)
Cuisine: Czech
Ingredients: 4 fillets of beef rump (round) steak; 60 ml/4 tbsp Czech/Slovak ‘full-fat’ mustard or mild polish yellow mustard; 60 ml/4 tbsp Czech/Slovak ‘full-fat’ mustard or mild polish yellow mustard; 100 g/3¾ oz rindless rashers (strips) smoked bacon; 2 hard-boiled eggs, halved top to bottom; 4 gherkins; 30 ml/2 tbsp vegetable oil; 50 g/2 oz/½ cup plain (all-purpose) flour; 250 ml/8 fl oz/1 cup double (heavy) cream; salt and ground black pepper; salt and ground black pepper; rice or dumplings, to serve; rice or dumplings, to serve

Španělští ptáčci/Hovädzia roláda

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This dish is a classic in both countries. ‘Spanish birds’ is a literal translation, and the expression probably comes from a similar Spanish meat-roulade dish.

Ingredients

4 fillets of beef rump (round) steak
60 ml/4 tbsp Czech/Slovak ‘full-fat’ mustard or mild polish ye

Europe
Slovakia
Czech Republic
Spain
Main course
Eastern Europe

Method

Tenderize the steaks by putting them between two sheets of clear film (plastic wrap) and pounding them with a rolling pin until about 1cm/½in. Season with salt and pepper.
Spread one side of each fillet with 15ml/1 tbsp mustard. Put a quarter of the bacon, half an egg and a gherkin on top of the mustard, in the centre of the fillet.
Roll the meat fill