Bitterballen (Dutch Beef Croquettes

• Meat

  • 2 cups Beef, Cooked

• Produce

  • 1 Onion, small
  • 1/4 cup Parsley, fresh

• Canned Goods

  • 3 cups Beef broth

• Baking & Spices

  • 1 All-purpose flour
  • 1 cup Flour
  • 1 Pinch Nutmeg
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 Breadcrumbs

• Dairy

  • 1 stick Butter

• Liquids

  • 1 Egg and chilled water mixture

Found on oliviascuisine.com

Description

Ingredients

• 1 stick of butter
• 1 cup of flour
• 2 cups of shredded cooked beef
• 3 cups beef broth
• 1 small onion, chopped
• ¼ cup fresh parsley, chopped
• 2 Tbsp olive oil
• Salt and Pepper to taste
• Pinch of freshly grated nutmeg
• All purpose flour
• Egg and chilled water mixture (whisked together)
• Breadcrumbs
• Vegetable oil for frying

Directions

• In a large skillet, heat the olive oil and sauté the onions until translucent. Add the beef and the parsley and cook for a couple of minutes. Reserve.
• In a small saucepan, melt the butter and add the flour slowly to make a roux.
• Gradually add the broth, making sure the roux is absorbing the liquid. Stir constantly until it thickens.
• Add the meat mixture and cook for a little longer until you have a very thick gravy. Stir in the salt, pepper and nutmeg.
• Transfer the gravy to a shallow container and refrigerate for 2 hours.
• Once the gravy is chilled and solidified, roll the bitterballen (1 inch diameter).
• Roll the bitterballen in the all purpose flour, then the egg wash and finally the breadcrubs. Proceed until youve breaded all bitterballen.
• Bring your bitterballen to the freezer for 30 minutes before frying.
• In a small saucepan, heat enough oil to cover the balls.
• Fry your bitterballen, 5 at a time, until golden brown.
• Set your bitterballen on a plate covered in paper towels to absorb the excess oil.
• Serve the bitterballen hot, with some grainy mustard on the side.

Nutrition