23rd Dish Beinlausir Fuglar from Iceland

Over the past few weeks I’ve been looking for an organic meat supplier in our area. Imagine my delight when at a farmers market I found a cattle farmer who only lives a few miles up the road. What is even better is that all his cattle are grass fed. 

Clearly grass fed organic beef doesn’t come cheap, so my dilemma was whether to use the beef for this dish or should I use it elsewhere. As this was the first time I'd ever cooked this dish, my concern was that if it didn’t taste nice then I’d have wasted top quality meat. In the end I decided to use the meat in this dish and I was really impressed with the flavours.The beef was beautiful and tender, it simply melted in the mouth. 

Ingredients 

1 1/2 kg Lamb, Beef or horse meat

50 gr Butter/Margarine

to taste Salt and Pepper

500 ml. Water

100 gr. Bacon

30 gr. Flour 

 Method

Traditional preparation: Cut the meat into thin slices, and roll each in a mixture of salt and pepper. Put a slice of Bacon on each slice of meat, roll up and tie up with twine. Brown on a hot pan. Add the water and cook until done through. Use the flour to thicken the sauce. Serve with potatoes, rhubarb jam and green peas.
Easy method (Recommended), with Bacon and Mushrooms: Cut the meat into bite sized pieces and brown on a frying pan. Put in a pot with the water and bring to the boil, lower cooking temperature to simmer. Cut the Bacon into pieces, fry lightly and add to the meat. Cut one large Onion in half and cut the halves into thin slices, crosswise. Fry on a pan until transparent and add to the meat. Cut some fresh Mushrooms (about 1/2 kg.) into slices and fry in butter until soft. Add to the meat. Simmer until the meat is done.
Flavour the dish to taste with salt and pepper, and Season-All (optional). Always add a touch of garlic as well. You can make a sauce out of the cooking liquid by thickening with flour, but I recommend just pouring everything into a large bowl and serving it up that way. People will be wanting to drink the cooking liquid afterwards! By using more water, you can make this into a hearty, warming soup.

As you can see there are two ways to cook this dish, I’ve included both. As a novice cook, I obviously chose the easy method. Once this challenge is over, I’ll also give the traditional method a go. 

We gave this a 8 out of 10.

Ammo