Kalops (Swedish Beef and Root Vegetable Stew)
One portion, 34 minutes, and only 9 minutes of chopping. Roughly £5.50 a portion.
Per portion
Calories from protein 33%, carbs 25%, fat 42%. Estimated from the ingredients.
Roughly £5.50 a portion.
Method
- 1
Boil the potatoes in salted water for 15–18 minutes until tender.
- 2
Meanwhile, melt the butter in a pan over high heat and sear the beef for 1–2 minutes until browned. Tip onto a plate. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Soften the onion and carrot in the same pan for 8 minutes until soft and translucent.
- 4
Stir the flour into the vegetables, then gradually add the stock, stirring to avoid lumps. Add the allspice and bay leaf and simmer for 10 minutes until the carrot is tender.
- 5
Return the beef and its juices for 1–2 minutes, then remove the bay leaf.
- 6
Serve with the potatoes and pickled beetroot.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/kalops-swedish-beef-and-root-vegetable-stew/
