Czech beef roulades (Spanish bird)

Ingredients

• 600 gBEEF ROUND
• 20 gMUSTARD
• 4 slicesBACON, 32% FAT
• 2 piece · mediumFRANKFURTER, AVERAGE OF INDUSTRIAL PRODUCTS
• 110 gEGG WITHOUT SHELL
• 120 gCUCUMBER, PICKLED CUCUMBER, WITHOUT ADDED SUGAR
• 150 gONION
• 0.5 5 ml teaspoonSALT, AVERAGE
• 0.25 5 ml teaspoonPEPPER, BLACK PEPPER
• 30 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 3 15 ml tablespoonSUNFLOWER OIL
• 600 gWATER, TAP WATER

Method

1. Hard-boil the eggs (10 minutes), peel and halve them. Halve the frankfurters and pickles lengthwise and cut a third of the onion into strips.
2. Pound the beef slices, season lightly, spread with mustard and top each with a bacon slice, half a frankfurter, half an egg, pickle and onion; roll up and secure with a toothpick.
3. Dust the rolls with some of the flour and brown them on all sides in the hot oil; add the remaining chopped onion and fry it.
4. Pour in the water and braise covered for about 75 minutes until tender.
5. Lift out the rolls, thicken the juices with the remaining flour mixed with a little water and simmer for 5 minutes. Remove the toothpicks and return the rolls to the sauce.