Homemade Dutch beef croquettes
Real old-fashioned Dutch croquettes with a creamy ragout of tender beef and a crunchy crust. A lovely project for a rainy afternoon.
- 90 min
- 8 servings
- Challenging
Ingredients
- 150 gbutter
- 1 onion (finely chopped)
- 1 clovegarlic (finely chopped, optional)
- 150 gplain flour
- 500 mlbeef stock
- 500 gcooked beef (finely shredded or chopped)
- 4 sprigsfresh parsley (chopped)
- to tastesalt and pepper
- 2 eggs
- 200 gbreadcrumbs
- oil for deep-frying
Method
- 1
Melt the butter in a pan and gently fry the onion (and garlic) until translucent. Stir in the flour and cook for 2–3 minutes, stirring.
- 2
Add the stock in batches, stirring well, until you have a thick, smooth ragout.
- 3
Stir in the beef and parsley and season with salt and pepper.
- 4
Spread the ragout in a shallow dish, cover with cling film pressed onto the surface and leave to set in the fridge for at least 4 hours (or overnight).
- 5
Divide the ragout into 16 portions and roll them into croquettes with wet hands.
- 6
Beat the eggs. Roll the croquettes through the breadcrumbs, then the egg, then the breadcrumbs again.
- 7
Deep-fry the croquettes in batches at 180 °C for 4–5 minutes until golden brown. Drain on kitchen paper.
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