All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Aug 22, 2006  •  Visited (1831)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Beef Stew With Sour Cream
(Kalops)
What You Need:
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 pounds boneless beef chuck, cut in 1½-inch cubes
  • 1 large onion, thinly sliced
  • 1 tablespoon flour
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon freshly ground black pepper
  • 1 bay leaf
  • cups beef stock, freshly made or canned
  • 2 tablespoons sour cream

  • How To Cook:
    1. Preheat the oven to 350°F. Heat the butter and oil in a heavy 10- to 12-inch skillet. When the foam subsides, add the meat and brown it well on all sides.

    2. Transfer the meat to a 3- to 4-quart casserole equipped with a cover. Add the sliced onion to the skillet (with more butter and oil if necessary) and cook over moderate heat until soft and transparent.

    3. Scrape them into the casserole, add the flour and toss the ingredients lightly with a wooden spoon to coat them evenly. Add the salt, allspice, pepper and bay leaf.

    4. Pour the stock into the skillet and boil it rapidly for 2 or 3 minutes, scraping into the liquid any browned bits of meat and onions clinging to the pan.

    5. Pour into the casserole. Bring the casserole to a boil on top of the stove, cover it tightly, then set in the lower third of the oven.

    6. Cook, lowering the oven heat if necessary, so that the sauce in the casserole barely simmers. In about 1¼ hours, the meat should be tender when pierced with the tip of a sharp knife.

    7. Remove the meat to a deep, heated platter and cover it lightly with foil. With a large spoon, skim the fat from the liquid in the casserole and discard it.

    8. With a wire whisk, beat in the sour cream, a tablespoon at a time. Taste and season with salt and pepper, and reheat if necessary. Then pour the finished sauce over the meat.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Dairy » Sour Cream
    Dish » Stew

     





    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy