KALOPS (SWEDISH BEEF STEW WITH SOURCREAM)

Kalops (Swedish Beef Stew With SourCream) image

Number Of Ingredients 13

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2 tablespoons butter real
2 tablespoons vegetable oil
2 pounds boneless beef chuck or round steak, cut in 1-inch cubes
1 onion large, thinly sliced
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon allspice ground
1/8 teaspoon black pepper freshly ground
1 bay leaf
2 teaspoons beef bouillon instant
1 1/2 cups water
2 tablespoons sour cream
Dill weed and chopped fresh parsley, mixed

Steps:

Heat oven to 350° F. Heat butter and oil in large skillet. When foam subsides, add meat and brown well on all sides. Transfer to a 4-quart covered casserole. Add onion to skillet and cook, stirring, for 6 minutes. Add onion to casserole add flour and toss ingredients lightly to coat evenly. Add salt, allspice, pepper, and bay leaf. Blend bouillon into water and pour into skillet boil over high heat for 2 to 3 minutes, scraping into liquid any browned bits of meat and onion in bottom of pan. Pour into casserole and cover tightly set in lower part of oven. Bake 1 1/4 hours or until meat is tender when pierced with tip of sharp knife. Remove meat to deep, heated platter and cover tightly with foil to keep warm. Skim fat from liquid in casserole and discard. With wire whisk beat in sour cream, 1 tablespoon at a time. Taste for seasoning reheat if necessary and pour sauce over meat. Garnish very lightly with sprinkling of dill and parsley just before serving.

Nutrition Facts : Nutritional Facts Serves