November 2010
S M T W T F S
« Oct   Dec »
 123456
78910111213
14151617181920
21222324252627
282930  




All recipes are on Petitchef

Archive for November, 2010

PostHeaderIcon Swedish Stew (Kalops)

swedish stew on plate
Swedish FlagThis is my version of Swedish stew “kalops” with the addition of just a small amount of wine for additional flavor. This was our Sunday dinner today and was very well received by the family. I thickened the gravy slightly with corn starch and served boiled potatoes, fruit salad with Creamy citrus dressing and hot kaiser rolls. Excellent!  

Ingredients:
6  servings

  • 2 lb. boneless pork roast
  • 1 large yellow onion, diced
  • 2 garlic cloves, crushed
  • 4 bay leaves
  • 6 carrots sliced
  • 2 T honey
  • 3 T beef bouillion (Better Than Bouillion brand)
  • 1/4 C red wine (drinking wine)*
  • 2 1/2 C water
  • salt/black pepper to taste

Do this:
Cut pork into 1″ cubes and brown small amounts at a time in an oiled frying pan adding honey occasionaly to help with the browning of the meat. Saute onion and garlic in dutch oven until onions are translucent. Add browned pork and rest of the ingredients except carrots, cover and simmer over low heat for 1-2 hours.  Add sliced carrots last 30 minutes. Thicken gravy with corn starch if desired. Serve with boiled potatoes and salad.

*I do not use “cooking” wine… if you can’t drink it than why would you want to use it in your food 😮

pork browning in pan

browned pork

 swedish stew

 boiled potatoes

Swedish Stew

 swedish stew
 

Recipes
    Swedish Food Pics

  Make This Today!

Links:


Add Greasy Pot to: Add to My Yahoo!

Add to Google



5,585 SPAM KILLED
WP Spam Free