Dutch Beef Kroket

Ingredients

• 500g (1.1 lb) beef chuck, finely diced 500g (1.1 lb) beef chuck, finely diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 60g (4 tbsp) unsalted butter 60g (4 tbsp) unsalted butter
• 80g (1/2 cup) all-purpose flour 80g (1/2 cup) all-purpose flour
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 120ml (1/2 cup) whole milk 120ml (1/2 cup) whole milk
• 1 tsp Dijon mustard 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce 1 tsp Worcestershire sauce
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs, beaten 2 eggs, beaten
• 200g (2 cups) breadcrumbs 200g (2 cups) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 3g)
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, melt the butter over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the diced beef to the pan and cook until browned on all sides.
3. 3.
   Sprinkle the flour over the beef and onion mixture, stirring well to coat everything evenly.
4. 4.
   Gradually pour in the beef broth while stirring continuously to avoid lumps.
5. 5.
   Add the milk, Dijon mustard, Worcestershire sauce, nutmeg, cloves, salt, and pepper. Stir until well combined.
6. 6.
   Reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
7. 7.
   Remove the pan from heat and let the mixture cool. Once cooled, cover and refrigerate for at least 4 hours or overnight, until the ragout is firm.
8. 8.
   Shape the chilled ragout into cylinders, approximately 7cm (2.75 inches) long and 3cm (1.2 inches) in diameter.
9. 9.
   Dip each cylinder into the beaten eggs, then roll them in breadcrumbs until evenly coated.
10. 10.
    Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the krokets in batches until golden brown and crispy, approximately 4-5 minutes.
11. 11.
    Remove the krokets from the oil and drain on a paper towel-lined plate.
12. 12.
    Serve the Beef Krokets hot and crispy with your favorite dipping sauce.

Treat your ingredients with care...

• Beef chuck — Ensure the beef is finely diced to ensure tenderness in the filling.
• Nutmeg and cloves — Use freshly ground spices for the best flavor.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• To make the preparation easier, you can cook the beef ragout a day in advance and refrigerate it overnight.
• For a variation, you can add a small amount of finely chopped mushrooms to the beef ragout for an earthy flavor.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper to the beef ragout mixture.
• Serve the Beef Kroket with a side of tangy mustard or a creamy mayonnaise-based sauce for dipping.
• If you don't have a deep fryer, you can also shallow fry the krokets in a pan with enough oil to cover the bottom.

Serving advice

Serve the hot and crispy Beef Krokets as a snack or appetizer. They are perfect for parties, game nights, or as a delicious treat to enjoy with friends and family.

Presentation advice

Arrange the golden-brown Beef Krokets on a platter lined with lettuce leaves for an attractive presentation. Garnish with a sprinkle of fresh parsley or chives for a pop of color.