Dutch Beef Bitterballen

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Cook the onion in butter until soft, stir in flour, and cook the roux for 2 minutes.

Ingredients quick view

60 g butter

75 g flour

500 ml strong beef stock

250 g cooked braised beef, finely shredded

1 small onion, minced

2 tbsp parsley, chopped

1 tsp Dutch mustard

Pinch of nutmeg

Salt and pepper

Flour, beaten eggs, and fine breadcrumbs for coating

Neutral oil for deep-frying

The ragout must be thoroughly cold before shaping.

Double breading prevents leaks.

Let the molten centers cool briefly before eating.

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