Bitterballen

Ingredients

Quantities for 8 servings.

• 500 g Beef, for braising
• 100 g Butter
• 120 g Flour
• 600 ml Beef stock
• 1 piece Onion
• 30 g Parsley
• 0.5 tsp Nutmeg
• 3 piece Eggs
• 250 g Breadcrumbs
• 100 g Mustard, to serve
• 1.5 l Oil for frying
• to taste Salt and pepper

Method

1. Simmer the beef in the stock for ninety minutes, until completely tender, and shred it fine.
2. Fry the onion in butter, stir in the flour and cook it three minutes without letting it colour.
3. Pour in the hot stock in a thin stream and cook it to a very thick paste, about ten minutes.
4. Stir in the meat, parsley, nutmeg, salt and pepper, spread it in a dish and chill it four hours.
5. Roll the set mixture into walnut-sized balls with damp hands.
6. Coat them in flour, egg and crumbs, chill them twenty minutes, then repeat the egg and crumbs.
7. Fry at 180 °C for three minutes, to a deep gold, and serve with mustard.