My Favorite Food
My favorite food will forever and always be my mom's kalops. That's a Swedish meat stew for those of you who don't speak culinary Swedish. My mom always makes it when I come over for dinner, but in order to satisfy my hunger for it, I’ve had to take matters into my own hands and make it myself every now and then. And now, I will share the recipe for my favorite food with you, dear friends. Enjoy!
First, let’s start off with a couple of onions and a few carrots. Chop them, and toss them into a frying pan with a generous amount of butter. We want the onions translucent, not brown. Brown onions can't be trusted.
While the onions and carrots are cooking, let’s move on to the beef. Choose a cut that will work well in stews, something that only gets better the longer it cooks.
Cut your beef into big-ish pieces, and make sure to season with salt and pepper. At this point your onions and carrots should be done, so you better transfer them into a deep ovenproof dish. Now brown the beef over high heat. Toss it in with the onions and carrots and add a couple of bay leaves and some whole allspice berries. I recommend you also add a tablespoon or two of black currant jelly.
Next, we’re making a roux. I sure hope you haven’t washed the frying pan, because this is when we’re making sure to get all the flavor out of the pan. Into the pan goes equal parts of butter and flour. The roux is done when it gets a lovely nutty fragrance.
At this point, add water or stock to the pan and let it come up to a boil. Pour it over the beef and vegetables, and place it in the oven. Now forget about it for a few hours. This should be easy enough, especially for you, Michael.
The kalops is done when you can’t resist the smell coming from the kitchen anymore. Serve with boiled potatoes, a green salad, and some of that black currant jelly that went into the stew.