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home > recipes > meat > swedish beef stew: kalops
from Sweden Everyday cooking at its best, perfect for a cold winter's day. 4 - 6 portions 2 lbs. (1 kg) chuck roast or top round 2 tablespoons butter, margarine, or oil 2 onions 3 tablespoons all-purpose flour 1 1/2 - 1 3/4 cups (300 - 400 ml) water 1 tablespoon salt 10 whole allspice 2 bay leaves Cut up the meat in large cubes and brown in butter, margarine, or oil in a sauté pan. Slice the onions in wedges and brown a few minutes together with the meat. Sprinkle with flour, stir well, and dilute with water. Add salt and spices. Cover and braise over low heat until the meat is tender and loosens from the bone. This should take about 1 - 1 1/2 hours, depending on the quality of the meat. Stir occasionally to keep meat from sticking to the bottom of the pan. Add more water if the sauce is too thick. Serve together with boiled potatoes, lingonberries or pickled beets, and a green cabbage salad. This dish is absolutely delicious, even if it takes some time to make it. In my family, we add carrots in pieces to the pot as well.

Swedish Beef Stew: Kalops


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list all recipes for MEAT (1007)
list all Scandinavian recipes (56)
list all recipes by ISABEL.BRATTKULL (4)


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keyword: swedish
keyword: stew:
keyword: kalops
ethnicity: scandinavian
recipes for meat
recipes by isabel.brattkull
Email Address:
(posted September 15, 2005)

from Sweden

Everyday cooking at its best, perfect for a cold winter's day.

4 - 6 portions

2 lbs. (1 kg)
chuck roast or top round
2 tablespoons
butter, margarine, or oil
2 onions
3 tablespoons
all-purpose flour
1 1/2 - 1 3/4 cups (300 - 400 ml) water
1 tablespoon
salt
10 whole
allspice
2 bay leaves

Cut up the meat in large cubes and
brown in butter, margarine, or oil in a sauté pan. Slice the onions in wedges and brown a few minutes together with the meat. Sprinkle with flour, stir well, and dilute with water. Add salt and spices. Cover and braise over low heat until the meat is tender and loosens from the bone. This should take about 1 - 1 1/2 hours, depending on the quality of the meat. Stir occasionally to keep meat from sticking to the bottom of the pan. Add more water if the sauce is too thick.

Serve together with boiled potatoes, lingonberries or pickled beets, and a
green cabbage salad.

This dish is absolutely delicious, even if it takes some time to make it. In my family, we add carrots in pieces to the
pot as well.



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