Swedish Beef Stew: Kalops
 
submitted by isabel.brattkull 
from sweden 
 
everyday cooking at its best, perfect for a cold winter's day. 
 
4 - 6   portions
 
2 lb.  (1 kg) chuck roast or top round
2 Tbsp  butter, margarine, or oil
2   onions
3 Tbsp  all-purpose flour
1-1/2---1-3/4 cup  (300 - 400 ml) water
1 Tbsp  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. 
 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 1197) Mirror: rec.food.recipes: Tue, Sep 27, 2005


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