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Spanish "birdie"
1 serving
The meat is cut into portions, beaten, salted. One side of the piece is spread with mustard, thinly chopped ham, a slice of pickle, chopped boiled eggs, sautéed bulb onions are placed. Then it is wrapped in the form of zraz and tied with thread. Zrazes with speck are placed in a saute pan and fried in the oven. After that, the broth is added and stewed until cooked. The finished "birds" are taken out of the saute pan, and sauce is prepared from the remaining juice, adding browned flour to it. Boiled rice or pies are served on the side dish for this dish.
The meat is cut into portions, beaten, salted. One side of the piece is spread with mustard, thinly chopped ham, a slice of pickle, chopped boiled eggs, sautéed bulb onions are placed. Then it is wrapped in the form of zraz and tied with thread. Zrazes with speck are placed in a saute pan and fried in the oven. After that, the broth is added and stewed until cooked. The finished "birds" are taken out of the saute pan, and sauce is prepared from the remaining juice, adding browned flour to it. Boiled rice or pies are served on the side dish for this dish.
beef - 860 g, lard - 60 g, speck (spig, stove) - 45 g, ham - 105 g, eggs - 1 pc., flour - 40 g, salted cucumbers - 100 g, onions - 145 g, mustard - 40 g, salt to taste
