Kallops has nothing fancy in it. It is, in essence, just beef, carrots and onions. A bit of seasoning takes it from ordinary to sublime: bayleaf, clove, and allspice. I use Leif Mannerström's recipe, as I defer to him for all things Swedish, especially husmanskost (roughly tranlated as home cooking).
Traditionally, this dish is served with plain boiled potatoes and pickled beet root. However, I am not Swedish and I like to mix things up, so I often serve it over, mashed potatos, couscous or on buttered noodles. Here is my take on this classic stew, with a large helping of Mr. Mannerström.
1 kilo stewing meat
1 tablespoon flour
4 bay leaves
5 all spice corns
2 tablespoons soysauce
2 anchovy fillets, optional
a bit of oil for frying the meat
salt and pepper to taste
About 4 to 5 cups water
Cut the meat into bite-sized cubes. Peel the onion and carrot and roughly chop into chunks. Heat up a pot and brown the meat in two or three batches of a single layer of meat, making sure that all the sides are nicely colored.
It can be helpful to deglaze the pot in between batches. You do this by swishing a bit of water around the pot and scraping off the brown bits on the bottom. These juices contain a lot of beautiful caramel flavor and are the basis for the sauce. I find that if I don't deglaze between batches of browning the meat, then the browned parts sticking to the pan start to burn, ruining the flavor of the dish.
|Deglazed with water|
Once the meat is all browned, sprinkle in the flour. Using a spatula, spread the flour about and stir it around, letting it cook for a minute, but watching to make sure that it does not burn. Add in a cup of water and use your spatula to deglaze the pot (again), making sure you get all the browned parts melted off the bottom of the pan and into the water. Pour in all your browned meat (if you hadn't already) and pour in the meat juices from earlier deglazing, if you have it. Add in the carrots and onions, the spice, the soysauce, and anchovy fillets if you are using them. If you don't have any anchovy fillets, you can add a bit of worcestershire sauce, which contains anchovies. If you don't have that, then just leave it out.
Add in the water until you cover the meat and vegetables. Bring
|After adding all ingredients.|
|Finished stew with thickened sauce,|