Name: Czech beef rolls (španielsky vtáčik)
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 4 portions
Ingredients: 600 g beef hindquarter; 4 pcs eggs; 2 pcs fine frankfurters; 80 g bacon; 2 pcs onion; 2 pcs pickled cucumbers; 3 tablespoons wholegrain mustard; oil; salt; ground pepper; 600 ml beef broth; 1 pc onion; 2 tablespoons plain flour; 2 tablespoons wholegrain mustard; oil; salt; ground pepper

Step by step process

Prepare the filling and meat

1
For Czech beef rolls, first boil the eggs until hard, peel them and cut each lengthwise into quarters. Halve the sausages lengthwise and slice the bacon into thin strips.
2
Cut one onion into thin strips and briefly saute it in a tablespoon of oil until golden. Slice the pickles into long planks.
TIP:
Sauté onion and garlic over medium heat until they become translucent and fragrant. This step is key to developing aroma and creating a flavorful base for many dishes and sauces.
3
Pound the beef round slices with a mallet into thin cutlets, season them with salt and pepper and spread mustard on one side.

Fill and sear

4
On each slice of meat lay the bacon, pieces of sausage, a quarter of egg, the sauteed onion and a slice of pickle. Roll the meat up tightly and secure the edges with a toothpick or tie with kitchen twine.
5
In a large pot heat a little oil and sear them in batches on all sides until golden. Remove the browned meat and set it aside for now.

Braise in mustard sauce

6
In the rendered fat soften the remaining chopped onion, return the meat, pour in the broth and braise covered over low heat for about 90 minutes, until the meat is tender.
7
Lift out the tender meat. Stir the flour into a quarter cup of cold water and pour it into the sauce while stirring constantly. Simmer it until it thickens, stir in the mustard and season with salt and pepper.
8
Remove the toothpicks or twine from the finished roulades, return them to the sauce and warm through briefly. Serve with rice or bread dumplings, generously covered with the mustard sauce.