The name of the dish comes from the court of Emperor Rudolf II. His mother was Maria of Spain, and therefore Spanish cooks also cooked at the imperial court. They prepared veal rolls with stuffing.

Today I share my best recipe for modern Czech Spanish birds (without toothpicks) with rice. Enjoy!

Beef Rolls (Spanish birds):
40 g butter
30 g lard
120 g onion
1000 g rear beef
50 g flour smooth
20 g mustard
15 g salt
1g pepper
bay leaf, allspice, whole pepper

Refill:
2 pcs boiled eggs
120 g pickled cucumber
80 g onion
120 g Gotha salami
30 g bacon

Steamed rice:
1/2 onion
5 pcs cloves
250 g rice
425 ml water
30 g butter

#bakedbeefrolls #dnesvaříděda #španělsképtáčky