A hearty beef dish inspired by the classic Czech ptáčci. We fill slices of topside with English bacon, spicy pork leg, pickled cucumber, pepper and egg, then braise them on an onion base with dried mushrooms and rosemary. Serve with bread dumplings, rice or boiled potatoes.
Wash the beef, pat it dry and cut it into ten slices. Beat the slices on both sides with a mallet dipped in cold water so that it does not stick to the meat. Then season them with salt and pepper, rub…
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