Crispy Dutch bitterballen — a rich beef ragout chilled until firm, rolled, crumbed and deep-fried golden, served piping hot with grainy mustard.
- 100g Butter
- 700ml Beef Stock
- 30g Onion
- 1 tbs Parsley
- 400g Beef
- Pinch Salt
- Pinch Pepper
- Pinch Nutmeg
- 50g Flour
- 2 Beaten Eggs
- 50g Breadcrumbs
Tags:
DinnerParty HangoverFood AlcoholicVideo
Preparation
- Melt the butter in a skillet, then add the flour little by little, stirring into a thick paste. Slowly stir in the stock so the roux absorbs the liquid, then simmer for a couple of minutes over low heat while you stir in the onion, parsley and shredded meat — the mixture should thicken into a heavy, thick sauce.
- Pour into a shallow container, cover, and refrigerate for several hours, until solidified.
- Take a heaping tablespoon of the cold sauce and quickly roll it into a small ball, then roll lightly through the flour, the beaten egg, and finally the breadcrumbs, making sure the egg coats the whole surface. Refrigerate the bitterballen while the fryer heats to 190°C (375°F).
- Fry four at a time until golden.
- Serve with a grainy or spicy mustard.
