Beef Croquettes
Beef Croquettes — a meat recipe, 15 ingredients.
contains glutencontains dairycontains eggscontains meatcontains alcohol
Ingredients
US
Metric
- 3–4 lb (about 1.5 kg) beef roast
- 2 cans beef stock
- 2 cups water
- 4 small beef bouillon cubes
- 4 bay leaves
- Dried minced onion
- Worcestershire sauce
- Pepper to taste
- Salt to taste
- 1 stick (8 tbsp) of butter
- ½ cup all purpose flour
- additional flour, for dredging
- 2 eggs, beaten
- Bread crumbs, for dredging
- Vegetable oil or shortening, for deep frying
Make it lactose-friendly
- 1 stick (8 tbsp) of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Add the beef/broth ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart. This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat.
- Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product.
- In a deep frying pan, prepare a light brown roux with the butter and flour.
- While stirring the roux, slowly start adding the broth. It should accept all the broth to make a very thick sauce or gravy.
- Season with salt a pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.
- Start rolling the meat into small balls, about 1 ½ inch in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.
- Deep fry in 350°F (175°C) vegetable oil or shortening until golden brown.
- Serve hot with the sauce/gravy, perhaps with a starch such as mashed potatoes, rice, or egg noodles.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0