Beinlausir Fuglar

Description
Beinlausir fuglar



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

Directions
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.

Serve with potatoes - boiled or caramelized - and a fresh salad.