Bitterballen
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Per portion
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For 2 portions
- Butter15 g
- Wheat flour15 g
- Beef broth90 ml
- Beef stew meat 65 g cookedOr: Beef roastas needed
- Parsley1 bunch
- Nutmeg1 pinch
- Eggs1 Stk
- BreadcrumbsOr: Panko35 g
- Sunflower oil 0.25 l for fryingas needed
- MustardOr: Dijon mustard¾ tbsp
- Iodized salt¼ tsp
- Pepper1 pinch
Step by step
- 1
Finely chop beef.
- 2
Melt butter in a pot, stir in flour and toast 2 minutes into a roux.
- 3
Gradually stir in hot broth until a very thick sauce forms.
- 4
Stir in meat, chopped parsley, nutmeg, salt and pepper.
- 5
Spread mass into a flat dish and refrigerate at least 2 hours until firm.
- 6
Form balls from the firm mass.
- 7
Coat balls first in flour, then beaten egg and finally breadcrumbs — repeat for extra crispy crust.
- 8
Heat oil to 180°C and fry bitterballen 3–4 minutes until golden.
- 9
Serve hot with mustard.
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