21 April, 2010
Bitterballen
A typical Dutch snacks. Traditionally served with mustard.
250 gr beef (stew)
4 tbsp butter or margarine
1/2 cup onion, finely chopped
1 pinch nutmeg
1 tbsp lemon juice
2 tbsp parsley, finely chopped
5 tbsp flour
1 cup beef broth
1/2 cup bread crumbs
1 egg, beaten with 1 tsp. water
Oil for deep frying
In a skillit at one tablespoon of butter. Add the onion and fry for 2 to 3 minutes. Add beef and fry for a few minutes until it’s browning. Add one cup of beef broth with one cup of water and stew the beef until it falls apart (about 1.30 – 2 hours). Check occassionally if more water needs to be added. When the beef is falling apart, take the beef out and break it apart to small pieces using two forks. Keep the broth (at least one cup).
Place the pulled beef in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside. Heat the remaining 3 tablespoons of butter in a saucepan over moderate heat and stir in the flour to make a roux. Cook this for 2 to 3 minutes, then add the beef broth. Continue heating, stirring constantly, until the sauce boils and becomes quite thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly,and chill this mixture for at least two hours in the refrigerator, until it has become solid.
When the mixture has solidified, roll it into balls about 1 inches in diameter, using your hands. Roll the balls in the bread crumbs, then in the egg and water mixture, then in the bread crumbs again. Fry a few at a time in a deep fryer with at least 2 inches of oil at 375 degrees until golden (about 2 to 3 minutes). Drain on paper towels and serve immediately with mustard.
You can replace the beef for chicken or just vegetables. When using vegetables, make sure you use vegetables that do not hold a lot of liquid, for example: carrots. Adjust the cooking to you selection of filling.
