Bitterballen: crispy Dutch beef bar snacks

Method

1. 1

   Searing the beef

   Sear the beef in fat (or butter) on all sides, then remove it from the pan.

   10 min
2. 2

   Frying the vegetables and simmering

   In the remaining fat, fry the onion and carrot, return the meat, pour over the beef stock, add a bay leaf and cook until tender.

   90 min
3. 3

   Reserving the stock and chopping the meat

   Measure out about 500 ml of the stock and leave it to cool. Remove the meat and chop it finely.

   10 min
4. 4

   Roux-based ragu

   Mix some of the measured stock with flour and butter to make a roux-style paste, then add the remaining stock in two batches. Stir in the meat, and season with mustard, salt and pepper.

   15 min
5. 5

   Chilling

   Spread the thick mixture on a tray and chill it in the fridge for at least a day, then shape it into walnut-sized balls.

6. 6

   Coating

   Roll the balls in flour, then in beaten egg, then in breadcrumbs.

   20 min
7. 7

   Frying

   Fry in oil at about 180 °C for 2-3 minutes until golden brown. Serve fresh, with mustard.

   10 min