Španělský ptáček (beef roulade with egg, pickle and sausage)

Španělský ptáček — Czech beef roulades wrapped around egg, pickle, sausage and bacon and braised in rich gravy; a Sunday favourite worth the effort.

Ingredients

• beef slices4 pcs
• hard-boiled eggs2 pcs
• špekáček (Czech sausage)2 pcs
• bacon4 slices
• pickle2 pcs
• onion1 pcs
• whole-grain mustard1 tbsp

Method

1. Prep the filling. Hard-boil the eggs for 10 minutes, then cool and peel them. Halve the eggs, pickles and špekáček lengthways so each roulade gets a quarter of each.
2. Flatten and season beef. Lay each beef slice between two sheets of cling film and bash to about 5 mm thickness with a rolling pin or meat mallet. Season lightly with salt and pepper on both sides.
3. Fill and roll. Spread a little whole-grain mustard over each slice, then lay a rasher of bacon across the middle. Place a strip of egg, pickle and sausage at one short end, then roll the beef up tightly around the filling. Secure with kitchen twine or two cocktail sticks so nothing escapes during cooking.
4. Sear the roulades. Heat a little oil in a heavy-based casserole or deep frying pan over a high heat. Sear the roulades in batches for about 2–3 minutes, turning so they are browned all over — this colour is the foundation of your gravy.
5. Soften the onion. Remove the roulades and reduce the heat to medium. Add the diced onion to the same pan and cook for 5–6 minutes, stirring, until soft and golden, scraping up any browned bits.
6. Braise low and slow. Nestle the roulades back in the pan, pour over enough water to come halfway up the meat, and bring to a gentle simmer. Cover with a lid and braise over a low heat for 75–80 minutes, turning the roulades once halfway through, until the beef is completely tender when pierced with a skewer.
7. Reduce and finish gravy. Lift out the roulades and remove the twine or cocktail sticks. Turn the heat up and reduce the braising liquid for 5–8 minutes until it thickens to a glossy gravy; taste and adjust seasoning.
8. Plate and serve. Place one roulade per plate, spoon the gravy generously over the top, and serve straight away — traditionally alongside bread dumplings or boiled potatoes.

Safety & hygiene Important

• Check beef is cooked through. The roulades contain sausage and bacon inside the roll; make sure the centre of each roulade reaches at least 75 °C before serving — cut into one to check if in any doubt.
• Hard-boiled egg handling. Cool the eggs promptly in cold water after boiling and use them the same day; do not leave them at room temperature for extended periods before rolling into the roulades.