Swedish home cooking at its best!
Most households in Sweden make Kalops once in a while, I dare say! Here at home, Grandma Bojan made the best Kalops and it is from her that I learned how to make this wonderful dish in an old-fashioned way. It is also incredibly easy to make, a little preparation and then low and slow cooking.
Delicious taste and aroma from allspice and bay leaves fill the kitchen. Enjoy it together with boiled potatoes and sliced pickled beets, yes – it is Swedish home cooking when it is at its best!
Kajsa Warg wrote about this dish for the first time in 1755, this means that this dish will be 264 years old this year 😊. The word kalops is said to come from English “collops” which means a slice or a small piece of meat. A wonderful stew to make when you have many guests.
This coming autumn I will try and make it in the slow cooker – never tried it before, I will get back to you all with the result!
You can use Chuck, brisket or blade steak. It should be Beef, not lamb or pork meat! If you are a hunter Moose or reindeer meat will work very well as Kajsa Warg wrote in her cook book! Worth a try! Regardless of the meat I always take away excess fat, leave some for the taste.
1 kg of Chuck, brisket or blade steak
2 medium-sized onions
3, 5 tbsp flour
3 – 4 dl of water
1.5 tsp salt
1/4 tsp white pepper
10 – 12 pcs allspice
2 – 3 bay leaves
3 medium-sized carrots
- Wash the meat and clean it from excess fat. Then cut it into 3 cm pieces, you must keep in mind that the larger the pieces of meat the longer the cooking time!
- Chop onions roughly.
- Cut the carrots and set aside.
- Measure all seasoning, flour and have it ready.
- Start by frying the meat for 3 – 5 minutes.
- Add chopped onions and continue frying for another 5-7 minutes.
- Add seasoning. Sprinkle with flour, mix well.
- Add the bay leaves and water – lower the heat and allow to simmer for about 3 hours, or until the meat is tender.
- When it is about 20 minutes left, add the carrots.
Serve with boiled potatoes and pickled beets.