Biximatur

When I went to sixth-form college (the school stage between elementary school and university) I lived in a dormitory and ate all my meals in the school cafeteria. Whenever the cook had amassed enough leftover meat, we would be served "biximatur", a medley of fried meat leftovers with potatoes and onions. This can be quite good, or it can be a disaster. Serves 5.

250 g cooked meat, mixed or not. Can be anything: beef, mutton, pork, horse, sausage, turkey, chicken or game.
500 gr. cooked potatoes
1 large onion
100 gr. margarine or butter, or substitute with cooking oil
1 tsp salt dash pepper

Cut the meat and potatoes into small cubes. Peel and slice the onions. Fry the onion slices in the margarine on a frying pan until they take on a golden colour. Add the meat and potatoes and fry until heated through and starting to brown. Season with salt and pepper.
Serve with fried egg and ketchup (optional), and a fresh salad.

Recipe taken from Helga Sigurðardóttir's "Matur & Drykkur", Mál og Menning, Reykjavík, 1986 (1947).

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