morsels45

morsels45 said

Bitterballen

Crisp spheres of ragout that are molten inside and will burn you every time.

Bitterballen
Photo: Takeaway, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make bitterballen

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

From a set ragout

180 minutes · serves 6 · Medium

What you need

  • 400g cooked beef, shredded very fine
  • 60g butter
  • 60g plain flour
  • 500ml strong beef stock
  • 2 tbsp chopped parsley
  • 1 tsp nutmeg
  • 2 eggs, beaten
  • 150g breadcrumbs
  • Oil for frying
  • Mustard, to serve

What you do

  1. 1Make a thick roux with the butter and flour and cook it 2 minutes.
  2. 2Add the stock a ladle at a time, whisking, until it is very thick — far thicker than a sauce.
  3. 3Stir in the beef, parsley and nutmeg, season hard, and spread it in a tray.
  4. 4Refrigerate at least 3 hours, until you can cut it into cubes that hold.
  5. 5Roll into balls, then flour, egg, breadcrumbs, then egg and breadcrumbs AGAIN. The double coat is what stops them bursting.
  6. 6Fry at 180C for 3 minutes. Mustard, and a warning about the temperature.

Smaller, with leftover stew

150 minutes · serves 4 · Easy

What you need

  • Leftover beef stew, shredded
  • Butter
  • Flour
  • Stock
  • Egg
  • Breadcrumbs

What you do

  1. 1Thicken the stew with a roux until it sets solid when cold.
  2. 2Same double crumb, same fry.