SKÅNSK KALOPS - SWEDISH BEEF STEW

Kalops is a Swedish inventions that over time wandering through the entire Scandinavia. The name kalops comes from the English word "collops" which means slices or shreds of meat. The word was borrowed during the 1700s when Sweden took many influences from England. It was also during this time that the peppercorns, which are included in the dish, had impact in Sweden.

Serves 4
1 hour 30 minutes
540 kcal per serving (without side potatoes and beetroots)


Ingredients

• 800 g prime rib, coarsely diced
• 3 yellow onions, cut into wedges
• 2 carrots, coarsely sliced
• 2 tbps butter
• 10 peppercorns
• 2 bay leaves
• 10 sprigs of thyme
• 1/2 liter beef stock
• 1 tbsp plain flour
• Boiled potatoes and pickled beetroots, to serve

Method

1. Heat the butter in a frying pan.
2. Brown the meat first and then the carrots and onions separately.
3. Season with salt and pepper, then place into a casserole.
4. Add the broth and spices.
5. Bring to a boil, then simmer for about 1 hour or until the meat is tender.
6. Mix the flour with a bit of water to a paste and, while sauce is boiling, slowly pour the paste in, stirring to prevent lumps.
7. Season with salt and pepper and serve with the boiled potatoes and pickled beetroots.