Bitterballen
original recipe from Dutch Cooking Today Book
makes 24 | preparation: approx 1 1/2 hours | cooling: 2 hours
Ingredients :
200 gr / 7 oz stewing beef or veal, cubed
1 boquet garni
400 ml / 14 fl oz beef stock (from 1 stock cube)
30 gr / 1 oz butter
30 gr / 1 os flour
salt and freshly ground pepper
nutmeg
vegetable oil for deep frying
2 eggs
100 gr / 3 1/2 oz fine, dry bread crumbs
Method :
- In a pan, bring the meat, bouquet garni and beef stock slowly to the boil. Simmer on a low heat for about 1 hour until te meat is tender. Strain off 200 ml / 7 fl oz stock into a measuring jug. Chop the cooked meat very finely.
- In a pan, melt the butter and stir in the flour.Still stirring, add the stock and continue stirring until the sauce is thick and smooth. Leave the sauce to cook gently for about 2 minutes. Stir in the meat and add salt, pepper, and nutmeg to taste. Pour the ragout onto a flat plate, cool and refrigerate 2 hours until firm.
- Heat oil in a deep frying pan to 180 Degree Celciuc / 350 Degree Fahrenheit. In a shallow bowl, beat the eggs with one tablespoon of water. Put the breadcrumb in a shallow bowl. Shape the ragout into 24 balls and roll in the breadcrumbs. Then roll in the beaten egg and breadcrumbs again.
- Deep-fry the croqquetes 6 at a time for 3-4 minutes until brown and crisp. Drain on paper towels. Arrange the bite size croquettes on a serving dish and serve with coarse mustard.
Tips:
If you want to keep, please put in the airtight container and then you can put on the freezer.
To keep the croquettes from bursting, please double rolled in the beaten egg and breadcrumbs again.
