Kalops utan kalvfond

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Morbergs kalops i Crock Pot Express

Ni är många som uppskattar och gillar mina recept, det tackar jag verkligen för! Ett av mina mest klickade är utan tvekan Morbergs kalops i Crock Pot. Inte konstigt med tanke på hur god denna rätt är. Den är verkligen magisk! Den tar ju ett tag att laga, dvs minst 6 h på slow. Jag har därför testat att laga denna i min Crock Pot Express Multicooker. Helt enkelt Morbergs kalops i Crock Pot Express.

Allt som behövs till Morbergs Kalops.

Börja med att bryna köttet.

Jag bryner även grönsakerna några minuter.

I med övriga ingredienser och förslut locket.

Opsis kalopsis. Bra mat för stora och små, men glöm för jösse namn inte att köttet ska koka tills det trillar av pinn. Men i detta fall behövdes det verkligen inte. Tryckkokaren gav utan tvekan samma goda smak och samma möra kött som 6 timmar eller längre på slow. Så fantastiskt gott och så praktiskt! Älskar´t!

Helt galet gott!

Jag älskar enkelheten i en kalops.

Per Morbergs kalops i Crock Pot Express, port

g grytbitar av nötkött
2 gula eller röda lökar
3 morötter
3 msk smör
2 msk kalvfond
1 dl vatten
10 kryddpepparkorn

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Swedish beef stew (kalops)

Sometimes you just want something comforting, hearty and filling, and this ticks all three boxes. The thing that sets this Scandinavian recipe apart from other stews is the distinctive flavour of allspice.

Ingredients

2 tbsp of butter
g (1lb) of beef chuck, cut into cubes
1 tbsp flour
2 onions, diced
3 tbsp of flour
2 cubes of beef stock
2 large carrots
3 bay leaves
10 whole allspices berries
10 white peppercorns
Water
Salt to taste

Directions

Cut your meat into cubes.
Using a stockpot or dutch oven, melt the butter.
Add the meat to the pot and cook it on a medium-high heat until it browns.
Sprinkle in your flour and stir so it combines with the meat.
Dice the onion, then add it to the pot and cook until tender.
Dice and add the carrots, as well as the beef stock and some water (make sure it submerges the meat) and stir.
Add the bay leaves, allspice, some salt and peppercorns for seasoning.
Bring it to the boil for a minute or so.
Reduce to a low heat and let it simmer for an hour with the lid on the pot — if you want a thicker sauce, you may need to remove the lid and let it simmer for another 30 minutes or so.
Serve

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"Kalops?" you ask. "What the heck are 'kalops'?" Don't let the odd name dissuade you. Kalops fryst vatten a simple Swedish dish consisting of stew beef braised* in gravy with onions and, if desired, a handful of root vegetables. inom call it "the poor man's beef bourguignon."

Simply put, kalops is to Sweden what beef stew is to America. The ultimate bekvämlighet food.

KALOPS
Swedish Beef & Gravy

INGREDIENTS

2 lbs. stew beef or chuck roast cut into cubes
2 Tbsp olive oil
1/2 cup red wine (or water) for deglazing *
1 medium onion, chopped
1 clove garlic, peeled
2 cups water or beef broth (reserve 1/4 cup)
2 bay leaves
2 tsp Kosher salt
1/4 tsp black pepper
Optional - for authenticity - 1/8 to1/4 tsp allspice, depending on taste
2 Tbsp cornstarch

DIRECTIONS

Note: Step 1 is optional. Meat can be placed directly into slow cooker. However, browning the beef definitely intensifies the flavor.)

Preheat the slow-cooker to high setting; low setting if you program to simmer longer than 8 hours. In large skillet, heat oil over medium-high heat. Add the beef cubes and cook until browned on all sides. (If you like, you can also lättstekt mat the onions u