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Španělský ptáček s rýží

Španělský ptáček s rýží

A delightful Czech dish featuring rolled beef with bacon and pickles, served with rice.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Egg Cooling Time 10 minutes
Total Time 2 hours
Servings: 4 porce
Course: Main Course
Cuisine: Czech
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 600 g hovězí zadní tenderized
  • 2 lžíce hořčice use your favorite type
  • 2 ks vejce boiled and quartered
  • 8 plátků anglické slaniny thinly sliced
  • 4 plátky šunky thinly sliced
  • 4 ks malé nakládané okurky small size
  • 2 ks cibule chopped
  • 2 lžíce oleje for frying
  • 500 ml hovězího vývaru or beef stock
  • 1 lžička sladké papriky adds a sweet flavor
  • 1 lžíce hladké mouky for thickening
  • 1 tsp sůl to taste
  • 1 tsp pepř freshly ground
  • 250 g rýže cook according to package instructions
  • 10 g petrželky for garnish

Equipment

  • Cooking Twine

Method
 

  1. Boil the eggs for 10 minutes, cool them, peel, and quarter lengthwise.
  2. Tenderize the beef slices, season with salt and pepper, and spread mustard on them.
  3. On each slice of beef, place two slices of bacon, a slice of ham, two egg quarters, and a pickle.
  4. Fold the edges inward, roll the meat tightly, and tie with cooking twine.
  5. Brown the rolls on all sides in oil and set aside.
  6. In the same pot, sauté the chopped onions until golden.
  7. Stir in the flour, cook briefly, then add paprika and immediately pour in the beef stock while stirring.
  8. Return the rolls to the sauce, cover, and simmer gently for 60–90 minutes until the meat is tender. Add water if needed.
  9. Meanwhile, cook the rice according to the package instructions.
  10. Remove the twine from the meat, adjust the sauce seasoning, and serve with rice sprinkled with parsley.

Notes

This dish is perfect for a cozy family dinner. Feel free to adjust the seasoning to your taste.