A real Swedish and Finnish home classic. The most common side dishes for kalops are boiled potatoes and beets. You can also serve kalops with, for example, mashed potatoes, cauliflower mash or rice. Kalops is a dish with a long history. Described in Cajsa Warg’s cookbook from 1755. The name of the dish comes from the English “collops” which means pieces of meat.
6 servings
1 kg prime rib, or beefsteak *)
3 yellow onions
3 carrots
8 dl water
2 meat bouillon cubes
1 tbsp Japanese soy sauce or 3 tsp Chinese soy sauce
3 bay leaves
15 whole allspice grains
3 whole cloves
3 tbsp Cornstarch + 1 dl water
1.5 tsp salt
2 tsp white pepper
Optional Colorit (used to give food color)
Peel and cut the meat into bite-sized (3×3 cm) pieces.
Roughly chop the onion.
Peel and cut the carrots into 3-4 cm long pieces.
Brown the meat, onion and carrots in butter in a cast iron pot.
Add water, broth, soy sauce and spices.
Let the meat simmer under a lid over low heat for about 1.5-2 hours until the meat is tender.
Gently stir the pot a few times during cooking.
Stir the cornstarch into 1 dl cold water and skim off the fat.
Optionally add a splash of Colorit.
Season with salt and pepper.
*) It is also possible to use leftover pieces of pork, e.g. ham, loin, pork shoulder, etc.
