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Španielsky vtáčik: Slovak stuffed beef rolls
Beef rolls stuffed with bacon, frankfurters, hard-boiled eggs, and pickles, braised until tender in an onion sauce. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 1 hr 45 min
- Total time
- 2 hr 10 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Španielsky vtáčik are beef rolls stuffed with bacon, frankfurters (hot dog sausages), hard-boiled eggs, and sour pickles, then braised until tender in an onion sauce. Despite the name, which means “Spanish bird,” this is a classic Czech and Slovak dish served with rice or steamed bread dumplings.
Ingredients
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Instructions
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Fill the beef slices
20 minPound the beef slices through plastic wrap to about 5 mm thick. Season with salt and pepper and spread with mustard. Place a slice of bacon, half a frankfurter cut lengthwise, a quarter of an egg, and a quarter of a pickle on each slice. Roll up tightly, tuck in the edges, and secure with a toothpick or tie with kitchen twine.
Brown the rolls
10 minHeat the oil and brown the rolls on all sides, then remove them from the pan. Finely chop the onion and cook it in the pan drippings until golden.
Braise until tender
1 hr 30 minReturn the rolls to the pan, pour in the broth, cover, and simmer over low heat for 1 hour 30 minutes, until the beef is tender. Add water as needed.
Thicken the sauce
5 minRemove the rolls and take out the toothpicks. Mix the flour with a little cold water, stir into the sauce, and simmer for 5 minutes. Blend the sauce if desired. Serve the rolls with the sauce and rice or steamed bread dumplings.
Tip: Beef round works well for these rolls, as it becomes tender with long braising. Pound the slices through plastic wrap to keep them from tearing.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 581 kcal
- Protein
- 41 g
- Carbohydrates
- 7.8 g
- of which sugars
- 3.0 g
- Fat
- 42 g
- of which saturates
- 14 g
- Fiber
- 1.1 g
- Salt
- 3.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Španielsky vtáčik – hovädzie závitky s vajcom a uhorkou
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