Dutch Beef Croquette Sandwich

Ingredients

• 500g (1.1 lb) slow-cooked beef, shredded 500g (1.1 lb) slow-cooked beef, shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
• 300ml (1 1/4 cups) beef broth 300ml (1 1/4 cups) beef broth
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 4 bread rolls 4 bread rolls
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the shredded beef to the pan and stir well to combine with the onions and garlic.
3. 3.
   Sprinkle the flour over the beef mixture and stir until the flour is fully incorporated.
4. 4.
   Gradually pour in the beef broth while stirring continuously to avoid lumps.
5. 5.
   Add the Dijon mustard, Worcestershire sauce, ground nutmeg, salt, and pepper. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer for 15-20 minutes, or until the mixture thickens and becomes a cohesive filling.
7. 7.
   Remove the pan from heat and let the filling cool completely.
8. 8.
   Once the filling has cooled, shape it into croquettes by rolling it into small cylindrical shapes.
9. 9.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
10. 10.
    Carefully place the croquettes into the hot oil and fry until golden brown and crispy, approximately 4-5 minutes.
11. 11.
    Remove the croquettes from the oil and drain on a paper towel to remove excess oil.
12. 12.
    Slice the bread rolls in half and place a croquette on each roll.
13. 13.
    Serve the Dutch Beef Croquette Sandwich with your choice of mustard or mayonnaise-based sauce.

Treat your ingredients with care...

• Beef — Slow-cooked beef works best for this recipe as it ensures a tender and flavorful filling. You can use leftover pot roast or cook beef chuck roast in a slow cooker until it easily shreds.
• Bread rolls — Choose fresh and soft bread rolls with a slightly crispy crust to complement the texture of the croquette.

Tips & Tricks

• To achieve a crispy exterior, make sure the croquettes are well-coated with breadcrumbs before frying.
• For a variation, you can add a slice of Gouda cheese on top of the croquette before serving.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the filling mixture.
• Serve the sandwich with a side of pickles or coleslaw for a refreshing contrast.
• If you don't have beef broth, you can substitute it with vegetable broth or water.

Serving advice

Serve the Dutch Beef Croquette Sandwich warm, allowing the crispy croquette to contrast with the soft bread. Accompany it with a side of fries or a fresh green salad for a complete meal.

Presentation advice

To enhance the presentation, you can garnish the sandwich with a sprig of fresh parsley or a drizzle of the mustard or mayonnaise-based sauce.