Bitterballen
Bitterballen
A favorite snack in the Netherlands, bitterballen are small fried balls of beef ragout. The smooth textured ragout is a thick gravy made by cooking shredded beef or other meat with stock and seasonings. Originally a popular appetizer in Dutch homes, these tasty morsels are crispy on the outside and rich and creamy on the inside. Now you can commonly find them on bar menus, served with mustard on the side, ready to accompany a pint of your favorite beer.
Ingredients:
For bitterballen:
1 stick butter
1 c. flour
2 c. shredded cooked beef
3 c. beef broth
1 small onion, chopped
¼ c. fresh parsley, chopped
2 Tbsp. olive oil
Salt and Pepper to taste
Pinch of freshly grated nutmeg
For breading (each in separate bowl):
All purpose flour
Egg wash (one egg + 1 Tbsp. chilled water whisked together)
Breadcrumbs
Vegetable oil for frying
Preparation:
In large skillet, heat olive oil and sauté onions until translucent. Add beef and parsley, cook for a couple of minutes. Reserve. In small saucepan, melt butter and add flour slowly to make a roux. Gradually add broth, making sure the roux is absorbing the liquid. Stir constantly until thickened. Add meat mixture and cook until gravy is very thick. Stir in salt, pepper and nutmeg. Transfer gravy to shallow container and refrigerate for 2 hours. Once gravy is chilled and solidified, form into balls (1” in diameter). Roll bitterballen first in flour, then in the egg wash, then the breadcrumbs. Freeze for 30 minutes before frying. In a small pan, heat enough oil to cover the balls. Fry bitterballen in batches, 5 at a time, until golden brown, and set on plate covered with paper towels to absorb excess oil. Serve hot, accompanied by grainy mustard.
