Kalops Swedish Beef Stew Recipes

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KALOPS (SWEDISH BEEF STEW)



Kalops (Swedish Beef Stew) image

Here is another childhood memory from growing up in a Swedish-American household. This should be served with boiled red potatoes, pickled beets, and lingonberries.

Provided by IngridH

Categories     Stew

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs beef chuck, cut into cubes
2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons flour
1 1/2 tablespoons butter
3 medium yellow onions, sliced
10 -15 whole allspice
2 bay leaves
2 cups water

Steps:

  • Combine flour, salt and pepper in a bowl.
  • Toss beef cubes in the flour mixture to coat.
  • In a large dutch oven, cook the butter until just starting to brown.
  • Add the meat and onions, and cook, stirring occasionally, until the meat is browned on all sides.
  • Add the bay leaves and allspice.
  • Boil the water in a separate pan, then pour over the meat.
  • Simmer, covered, for 1 1/2 hours, or until the meat is tender. Check the water level occasionally, and add more if needed.
  • When meat is tender, remove to a serving dish.

Nutrition Facts : Calories 467.8, Fat 30.9, SaturatedFat 12.8, Cholesterol 112, Sodium 910.6, Carbohydrate 25.2, Fiber 6.4, Sugar 2.3, Protein 28.7

KALOPS (SWEDISH BEEF STEW WITH SOURCREAM)



Kalops (Swedish Beef Stew With SourCream) image

Number Of Ingredients 13

2 tablespoons butter real
2 tablespoons vegetable oil
2 pounds boneless beef chuck or round steak, cut in 1-inch cubes
1 onion large, thinly sliced
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon allspice ground
1/8 teaspoon black pepper freshly ground
1 bay leaf
2 teaspoons beef bouillon instant
1 1/2 cups water
2 tablespoons sour cream
Dill weed and chopped fresh parsley, mixed

Steps:

  • Heat oven to 350° F. Heat butter and oil in large skillet. When foam subsides, add meat and brown well on all sides. Transfer to a 4-quart covered casserole. Add onion to skillet and cook, stirring, for 6 minutes. Add onion to casserole add flour and toss ingredients lightly to coat evenly. Add salt, allspice, pepper, and bay leaf. Blend bouillon into water and pour into skillet boil over high heat for 2 to 3 minutes, scraping into liquid any browned bits of meat and onion in bottom of pan. Pour into casserole and cover tightly set in lower part of oven. Bake 1 1/4 hours or until meat is tender when pierced with tip of sharp knife. Remove meat to deep, heated platter and cover tightly with foil to keep warm. Skim fat from liquid in casserole and discard. With wire whisk beat in sour cream, 1 tablespoon at a time. Taste for seasoning reheat if necessary and pour sauce over meat. Garnish very lightly with sprinkling of dill and parsley just before serving.

Nutrition Facts : Nutritional Facts Serves

GREAT-GRANDMA ELLEN'S SKåNSK KALOPS (SWEDISH BEEF STEW) RECIPE - (3.5/5)



Great-grandma Ellen's Skånsk kalops (Swedish beef stew) Recipe - (3.5/5) image

Provided by á-39535

Number Of Ingredients 7

1.5 #'s of stew beef
2 carrots
1 onion
2-4 potatoes
water, flour, whole allspice, bay leaves and salt
You can substitute ground allspice for the whole berry
12 whole berries = about 1 t ground.

Steps:

  • Cut beef into stew size pieces. Chop onion and carrots. The carrots should be chopped pretty thick. Fry beef and onion in a pot with some butter/oil until beef has gotten lightly browned. Pour a thin layer of flour over the beef and onion, stir. Pour in water so that it just covers the beef . Season with about 1.5-2 teaspoons of salt, 10-15 whole allspice and 5-7 bay leaves then add the carrots. Let simmer under lid for at least 1,5 hours. I prefer to let it simmer about 2-3 hours. Taste stew a few times while it simmers to check if additional seasoning is needed, or extra water needs to be added. Peel and boil potatoes. Add boiled potatoes just before serving.

SWEDISH STEW (KALOPS) (ELK, BEEF, OR REINDEER)



Swedish Stew (Kalops) (Elk, Beef, or Reindeer) image

Everyday cooking at its best. Perfect for a cold winter's day. Serve over boiled potatoes with a green cabbage salad.

Provided by littleturtle

Categories     Stew

Time 1h45m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs elk roast (2 1/4 lbs if using bone-in) or 1 1/2 lbs reindeer meat, cut into 1-inch cubes (2 1/4 lbs if using bone-in)
3 tablespoons flour
2 1/2 teaspoons salt
2 tablespoons butter (I use 1 tbsp each) or 2 tablespoons olive oil (I use 1 tbsp each)
2 onions, cut into wedges
10 whole allspice or 2 teaspoons ground allspice
2 bay leaves
2 1/4 cups water or 2 1/4 cups beef broth
2 carrots, peeled & sliced
4 potatoes, cubed

Steps:

  • Coat the beef with flour and salt.
  • In a large, heavy pot or dutch oven, melt the butter.
  • Sauté the meat until browned on all sides.
  • Add the onions and sauté for a few minutes with the meat.
  • Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.
  • Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).
  • Stir occasionally to keep from sticking, and if needed, add more water.
  • Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).

Nutrition Facts : Calories 216.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 1235.4, Carbohydrate 39.8, Fiber 5.3, Sugar 4.4, Protein 4.7

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