The weather in Stockholm has suddenly turned decidedly chilly this week. And, in doing so, my thoughts have turned to autumn's dishes.
I decided to take a few pictures from this evening's batch of "Kalops". Kalops is a very, very basic beef stew but I thought that it could be of interest as the seasoning is somewhat (for American tastes) unusual.
The ingredients:
1 small tin of Swedish "ansjovis"/sardines (needed only optionally for a few tablespoons of the brine), 2 onions, about 1.5 quarts of beef stock, 4.5 pounds beef chuck, 2 carrots, 1 tbls flour and the spices: about 15 allspice berries, 5 cloves and about 8 small bay leaves.
Start by browning the beef:
While the beef is browning, roughly chop your onions and slice your carrots. Turn down the heat and add the vegetables to the pot after the last of the beef has been browned.
When the vegetables have slightly softened, sprinkle over the flour:
... and stir.
When the flour has thickened the mixture, return the browned beef to the pot and add the stock as well as the optional few tablespoons of sardine brine.
Finally, add the spices:
Simmer partially covered for a few hours or until the meat is tender.
Serve with boiled potatoes (although, if I'd have had a nice bag of frozen egg noodles in the freezer, I'd probably have boiled them up...), a vegetable and a decent helping of pickled beets.
The flavors of the allspice, the bay leaves and the cloves shine through and make this dish "kalops" instead of normal beef stew. I'd recommend this dish to anyone looking for a slight change of pace from their normal beef stew recipe.
One way or another (and I'm honestly not sure how hot it is in Chicago right now...), autumn is right around the corner!
Last edited by
Bridgestone on August 29th, 2007, 11:45 am, edited 2 times in total.