Spanish roll - recipe how i make them
What you need.:
salt, 1 pc large onion, 4 tablespoons of fat, ground pepper 8 slices of beef back meat
FILLING : 8 slices bacon, sausage 2 frankfurter, 4 pieces sweet and sour cucumber, 2 pcs eggs, 8 tablespoons mustard,
SAUCE : 2-3 tablespoons of cucumber pickle, 1.3 liters water, 1 pc egg, pepper, 1 cube extra thick broth, 2-3 tablespoons flour, salt, water, 4 pieces of sweet and sour cucumber
Preparation Recipe
Beef cut into thin slices. Tenderize meat slices well, but just so that we do not do them holes. The better the meat is tenderized, the less it needs to be smothering. Tenderized meat slices with salt and pepper.
Boil the eggs boiled in salted water, two cut into quarters. Gherkin cut into halves. Frankfurter peel and cut into quarters.
Meat slices and spread with mustard on each slice of bacon lay. Middle slice lay eggs, sausage and cucumber slices of meat and swine. Using gray yarn slices well and bind mainly dragging around the end to give us a refill "run away".
Peel the onion and chop finely. Heat oil, fry onion in which. Do golden onions and put the birds from all sides cook.
Meanwhile in the kettle (at the time of the grandmothers water boiled on the stove) Boil water and pour it into the pot on a stock cube and stir well also brush. The resulting broth is poured on toasted Spanish birds, stir, and covered over with a lid, with occasional stirring leave it for about 90-120 minutes choke. We can also use Pressure cooking, where the period of suffocation only about 45 minutes.
The third egg and pickled cucumbers cut into small cubes. Birds take out and keep warm. Do sauces add the eggs and cucumbers and heat through it. In the water also brush, mix the flour, salt and pepper and pour the batter into the sauce. Pour the cucumber pickle and sauce, stirring occasionally, simmer 20 minutes. According to taste with salt and pepper and return to heat the birds stripped threads.
Classic Spanish birds served with homemade dumplings.
