Entree: Czechia – Moravia – Španělský ptáček (Thin beef roulades stuffed with egg, bacon, pickles, and ham simmered in a savory gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 8 thin beef slices (top round or flank), approx. 4 oz (115 g) each
- 8 bacon slices, approx. 1 oz (28 g) each
- 4 thin ham slices, approx. 0.7 oz (20 g) each
- 2 hard-boiled eggs, chopped, approx. 3.5 oz (100 g)
- 4 small dill pickles, sliced lengthwise, approx. 3.5 oz (100 g)
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) water
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 2 tbsp (16 g) all-purpose flour (for dredging)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) vinegar (optional, to brighten sauce)

Instructions

1. Lay each beef slice flat, season lightly with salt and pepper, spread about 1/4 tbsp Dijon mustard on each, then layer 1 bacon slice and 1/2 ham slice on top. Place a few slices of pickle and a spoonful of chopped hard-boiled egg near one edge and roll up tightly; secure with kitchen twine or toothpicks.
2. Lightly dredge each roulade in flour to coat. Heat vegetable oil and 1 tbsp butter in a heavy skillet over medium-high heat and brown roulades on all sides, about 2–3 minutes per side. Transfer browned roulades to a plate.
3. In the same skillet add remaining butter, then sauté the chopped onion until translucent, about 6–8 minutes. Add garlic and tomato paste and cook 1 minute more. Sprinkle in paprika and stir.
4. Pour in beef stock and water, scraping up browned bits from the pan. Add bay leaf and return roulades to the skillet so they sit partially submerged. Bring to a simmer, reduce heat to low, cover, and braise gently for 60–75 minutes until beef is tender, turning once halfway through.
5. Remove roulades and keep warm. If sauce is too thin, simmer uncovered to reduce; taste and adjust seasoning with salt, pepper, and a splash of vinegar if desired. Remove bay leaf.
6. Slice roulades crosswise into 1/2–3/4 inch (1–2 cm) pieces, spoon sauce over top, and serve hot with dumplings, mashed potatoes, or boiled potatoes as traditional in Moravia.