Prep and cook time: 1 hour 30 minutes
Can be frozen
200 g stewing beef or veal, cubed
1 bouquet garni
400 ml beef stock
30 g butter
30 g flour
Salt and freshly ground pepper
Vegetable oil for deep-frying
100 g dry breadcrumbs
- 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 the meat is tender. Strain off 200 ml 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 C. in a shallow bowl, beat the eggs with one tablespoon of water. Put the breadcrumbs into 24 balls and roll in the breadcrumbs. Then roll in the beaten egg and breadcrumbs again.
- Deep-fry the croquettes 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.
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