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Kalops with onion, rich meaty gravy
Hungarian kalops with beef and boiled potatoes

Kalops with onion (Hungarian style)

Author: Flavelo
Recipes Main Courses Side Dishes
Although Kalops is originally Swedish, Hungarian cuisine is the grandmaster of making stews ('pörkölt'), so it's no wonder a Hungarian variation exists. Here, the emphasis shifts to the deep, caramelised taste of red onions and red wine, and the seasoning is bolder. This is essentially a red wine beef ragout that becomes a regal dish over a slow fire. The thickness of the gravy here is not provided by flour, but by the abundance of onions cooked down.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cauldron or heavy-based saucepan: For traditional flavours.

Allergen Information

⚠️ Celery

Instructions

1 ✓

Cut the beef into 3x3 cm cubes. Chop the onion very finely (this will thicken it!), crush the garlic.

Tip: The onion cell walls break down during cooking, and the pectin inside thickens the sauce.
2 ✓

Fry the meat in the oil (or lard) until whitened and a slight crust forms. Remove the meat.

Tip: The vegetable flavours will dissolve into the fat later.
3 ✓

In the remaining fat, sweat the onion until translucent, add the garlic, diced carrot, and celeriac. Fry for a few minutes.

Tip: Frying the vegetables caramelises the sugars, giving a deeper flavour.
4 ✓

Return the meat, season with salt, pepper, and add the bay leaf. Pour in the red wine, boil for 2 minutes, then add enough water to just cover.

Tip: After the alcohol evaporates, only the acidity and aroma of the wine remain, which helps tenderise the fibres.
5 ✓

Cover and cook on a low heat for approx. 1.5 - 2 hours until the meat is tender. If the liquid boils away, replace with a little water.

Tip: A good 'pörkölt' stew is kept on 'short sauce' (reduced), it's not a soup!
6 ✓

Dice the potatoes and boil in salted water in a separate pan. To serve, spoon the meat next to the potatoes, drizzle with the thick gravy, and sprinkle with parsley.

Recipe FAQ

When should I add the wine?
When the meat has fried in its fat and the vegetables have softened. Let it boil a little so the alcohol evaporates, leaving only the fruity taste.
Why is the meat tough even after 1 hour?
Beef needs time. Be patient, the fibres only surrender after 1.5-2 hours.

Ingredients

  • 800 g Beef shank or neck
  • 3 whole Red onions
  • 2 cloves Garlic
  • 2 whole Carrots
  • 1 whole Celeriac (small)
  • 800 g Potatoes
  • 2 whole Bay leaves
  • 1 tsp Salt
  • 1 tsp Whole black peppercorns (or coarsely crushed)
  • 200 ml Dry red wine
  • 2 tbsp Oil or lard
  • 1 l Water or stock
  • 1 bunch Fresh parsley