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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender. | 2. Strain off 200 ml stock into a measuring jug. | 3. Slice the cooked meat very thinly. | 4. Melt the butter in a pan and stir in the flour. | 5. Add the stock, while stirring, and continue stirring until the sauce is thick and smooth. | 6. Leave the sauce to cook gently for about 2 minutes. | 7. Stir in the meat and add salt, pepper and nutmeg to taste. | 8. Pour the ragout onto a flat plate and refrigerate until firm. | 9. (Best to make this one day in advance) In a deep plate beat the eggs with one tablespoon of water. | 10. Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs. | 11. Then roll in the beaten eggs and breadcrumbs again. | 12. Repeat until well coated. | 13. Heat oil in a deep fat fryer to 180 degrees celcius. | 14. Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp. | 15. Drain on paper towel. | 16. Serve the warm'bitterballen' on a plate with a serving of mustard next to it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal shoulder	200	g	cubed	260.0	0.0	38.54	10.56
bouquet garni	1			89.0	0.0	19.8	0.5
beef stock	400	ml		289.7188	31.5708	10.694	13.6764
butter	30			2565.0	117.855	80.145	216.0
flour	30			17348.4	3798.1620000000003	282.03	67.308
salt pepper				89.0	0.0	19.8	0.5
nutmeg				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
breadcrumb	100	g		89.0	0.0	19.8	0.5
sunflower oil				-	-	-	-
french mustard				89.0	0.0	19.8	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.