Spanish Bird by Hana Kolářová
When the editorial team started talking about Spanish bird, it turned out that every family has its own original recipe for this popular classic. And they are all, of course, the best in the world. For example, editor Katka Kočičková's mother prepares a cream sauce with cranberries for the birds.
Ingredients · Servings For 4–5 people
- 750 g beef
- 1 tbsp ghee
- 1 onion
- 5 eggs
- 100 g slanina
- 200 g pork ham
- 3 pcs pickled cucumbers
- 250 ml beef broth
- 3 cups sour cream
- 1 glass of cranberry jam
Method · 2 h
- Cut the meat across the grain into larger regular rectangles about 1 cm high. Lightly tap both sides with a mallet. Season with salt and pepper on both sides. Fry the chopped onion in butter until golden brown, pour over the beaten eggs and fry until firm. In another pan, fry the diced bacon. Place a slice of ham on the meat, and on one edge, the fried eggs and sliced cucumbers. Roll up each portion and tie with kitchen twine.
- In a shallow saucepan, brown the birds on the prepared bacon and a little butter. Pour in the broth so that the meat does not float by about 1 cm. If necessary, pour in the remaining broth or additional water. Use a grill needle to check whether the birds are soft - this takes at least 1 hour. When they are soft enough, pour in the sour cream and cook gently. If the sauce is too thin, thicken it with a little plain flour and cook further. Finally, add a heaping spoonful of cranberry compote to the sauce and mix the sauce.
- Serve with yeast-raised or Karlovy Vary dumplings and remaining cranberries.