Swedish kallops

The word Kallops is pronounced like collapse, if you swap the a and o sound. It originates in the French word Escalope. It has little to do with thin, bashed steaks tho', so where that comes from, I have no idea.
This recipe gets its special flavour from the Caribean 'pepper corn' called allspice, which has a unique flavour that is very hard to describe - it really is like a mixture of 'all spices'.

Ingredients

2-300gStewing cut of beef, elk (moose in the US) or venison, approx 2.5cm cubes
To tasteGround pepper
To tasteSalt
1 tbspOil or butter
3Allspice pepper corns
1Onion, finely chopped
1-2 clovesGarlic, finely chopped
1-2Carrot, sliced
1Bay leaf
1 tspSoy sauce or stock cube
3-400 mlWater

Method:

Brown the meat in thick based pan with oil or butter.

Once meat is brown, reduce heat a little bit and add onion, garlic, carrot and spices.

Once onions are golden and soft, add water and soy sauce or stock cube and bring to the boil. Reduce heat to a simmer..

Leave to cook until meat is tender.

Serve with boiled rice or boiled potatos.

The above recipe is for two persons.

Recipe index.