1
Step 1
Trim the meat, removing any tough sinew. Cut into pieces about 3 cm across.
Meat
Classic Swedish kalops
Traditional Swedish home cooking at its best. Beef slowly simmers with carrots, onion, bay leaves and allspice to make a rich stew, served with potatoes and pickled beetroot.
YOU WILL NEED
Ingredients
- 1 kg beef, such as chuck or shoulder
- 4 carrots (about 400 g)
- 2 yellow onions
- 1 tbsp butter
- 1 tbsp oil
- 3 bay leaves
- 30 whole allspice berries
- 1 litre water
- 2 tbsp concentrated veal stock
- 1½ tbsp cornstarch
- Salt
- Pepper
- Boiled potatoes, to serve
- Pickled beetroot, to serve
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Peel the carrots and onions and cut into similarly sized pieces.
3
Step 3
Brown the meat in butter and oil in a casserole. Add the carrots, onion, bay leaves and allspice and cook for a few minutes, stirring.
4
Step 4
Add the water and veal stock so that the meat and vegetables are covered. Bring to the boil and skim the surface.
5
Step 5
Cover and simmer for 2–2½ hours, until the meat is tender. Skim if needed and remove the lid for the final 30 minutes.
6
Step 6
Mix the cornstarch with a little cold water and stir into the stew to thicken. Season with salt and pepper.
7
Step 7
Serve with boiled potatoes and pickled beetroot.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Lingonberry drink with lemon
The fresh acidity of lingonberries is a classic match for kalops and pickled beetroot.
ALCOHOL-FREE OPTION
Lingonberry cordial with lemon
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.