KALOPS (SWEDISH BEEF STEW WITH SOURCREAM)
Number Of Ingredients 13
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
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Shadrach Kisso
[email protected]Easy to follow, delicious results!
ck___sagor___ vai
[email protected]This recipe is a keeper! The beef was so tender and juicy, and the sauce was amazing. I served it over mashed potatoes, and it was the perfect comfort food meal. I will definitely be making this again and again.
Kashan Rind
[email protected]I've been making Kalops for years, and this recipe is one of the best I've tried. The beef was fall-apart tender, and the sauce was rich and flavorful. I love the addition of the sour cream, which gives the dish a unique and delicious twist.
Jumanbaloach jumanbaloach
[email protected]This was my first time making Kalops, and it turned out fantastic! I followed the recipe exactly, and the beef was so tender and flavorful. The sour cream added a nice tanginess that balanced out the richness of the beef. I will definitely be making