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Czech Ptacky or "Stuffed Beef Roulades"

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Stan Neckar

Published: March 23, 2009

Thin sliced beef cutlets (approx 6" x4" each one)
8-10 teaspoons plus 1/4 cup of spicy mustard
2 medium pickles, cut into quarters lengthwise
2 hard boiled eggs, cut in quarters lengthwise
2 beef Frankfurt, cut in half then half lengthwise
1 larger onion, chopped
1 1/2 cups heavy cream
1 tsp of Maggie seasoning
1 teaspoon salt
1 teaspoon pepper
2 tablespoons of flour

Chop onions and saute over med/low heat until soft in vegetable oil in a heavy bottom pot
while they are cooking prepare the beef;
Spread approx. 1 teaspoon of mustard on one side of each piece of beef cutlet
sprinkle a pinch of salt and pepper on each as well.
In the middle of each cutlet place a piece of egg, a piece of Frankfurt and a piece of pickle.
Roll the beef up into a neat pocket or roll and tie with some butchers twine.
Add the beef rolls to the pot of onions and brown on all sides .
Once browned remove from pot and place on plate, cover with foil to keep warm.
Add water, cream, maggi seasoning, salt, pepper, remaining mustard and let simmer for 20 minutes.
*Optional for a very smooth sauce, pour the sauce through a strainer then return to the stove.
Add the beef rolls and allow to simmer for another 15-20 minutes.
Serve over rice and garnish with parsley or chives.

Serves over white rice, enough for 8 servings

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