Kalops (ka-lohps), a traditional Swedish dish, is a spicy and succulent beef stew.

Served with a bowl of noodles or boiled potatoes and a beetroot salad, it makes a satisfying supper dish.

2 oz. butter

1 tablespoon vegetable oil

3 lb. lean beef, cut into

2-inch cubes

2 medium-sized onions, finely chopped

1 teaspoon salt

2 teaspoon black pepper

1 teaspoon ground mixed spice or ground allspice

2 bay leaves

2 tablespoons flour

10 fl. oz. beef stock

In a large heavy saucepan, melt the butter with the oil over moderate heat. When the foam subsides, add the meat and cook it for 5 to 7 minutes, or until it is evenly browned on all sides.

Add the onions, salt, pepper, mixed spice or allspice and bay leaves. With a wooden spoon, stir in the flour, mixing until it has dissolved. Pour in the beef stock. Increase the heat to high and bring the stock to the boil.

Reduce the heat to low and simmer the stew for I2 to If hours, or until the meat is tender when pierced with the point of a sharp knife.

Remove the pan from the heat. Remove and discard the bay leaves. Transfer the stew to a warmed serving dish and serve at once.

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