Spanish birds (beef roll)

Ingredients: 2 nice piece of beef (best is bottom round)

salt, pepper, milled caraway seeds, mustard

6 pieces bacon

1 hard boiled egg

1 pickle

white sewing thread

Ingredients for the filling: 250g ground beef

1 egg

1 crushed garlic

½ tsp salt, pepper, milled caraway seeds, majoram

pinch of nutmeg

Directions:

1. First of all prepare the filling: mix ground beef (can be of course as well ground pork or mixture pork/beef) with egg, spices and garlic. I’m recommending mixing with hands (not only with spoon)) and at least for 10 minutes – the texture becomes nice, sooth and very homogenous.

2. The cuts can be bisect (it shouldn’t be thicker than 1/2 in or 1cm.

3. Beet the cuts.

4. Add salt, pepper and caraway seeds.

5. Spread a little bit with mustard.

6. Place the bacon strips on the top.

7. Spread the mixture of ground beef.

8. Place 1/2 egg and 1/2 pickles in the first third of each cut.

9. Roll up.

10. Wrap fairly a white sewing thread around.

11. Bake in a small roasting pan aprox. an hour at 180°C (350°F).

12. The Spanish birds are best in the second day. After roasting is done, let them cool down and place them into the fridge over night. Next day, warm up, serve with mashed potatoes, rice or dumplings – depends on taste. Don’t forget pour over the rolls tasty dripping!