Bitterballen (Dutch Beef Croquettes)
Crispy bite-size dutch beef croquettes.
- Prep time
- 54 min
- Cook time
- 2 hr 6 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 stick of butter
- 1 cup of flour
- 2 cups of shredded cooked beef
- 3 cups beef broth
- 1 small onion (chopped)
- 1/4 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
Instructions
- 1
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.
- 2
In a small saucepan, melt the butter and add the flour slowly to make a roux.
- 3
Gradually add the broth, making sure the roux is absorbing the liquid. Stir constantly until it thickens.
- 4
Add the meat mixture and cook for a little longer until you have a very thick gravy. Stir in the salt, pepper and nutmeg.
- 5
Transfer the gravy to a shallow container and refrigerate for 2 hours.
- 6
Once the gravy is chilled and solidified, roll the bitterballen (1 inch diameter).
- 7
Roll the bitterballen in the all purpose flour, then the egg wash and finally the breadcrubs. Proceed until you've breaded all bitterballen.
- 8
Bring your bitterballen to the freezer for 30 minutes before frying.
- 9
In a small saucepan, heat enough oil to cover the balls.
- 10
Fry your bitterballen, 5 at a time, until golden brown.
- 11
Set your bitterballen on a plate covered in paper towels to absorb the excess oil.
- 12
Serve the bitterballen hot, with some grainy mustard on the side.