It is has been such a treat to have Lenie Hokansson showcase some of her recipes on my site. Her “Beef Croquettes” will certainly not disappoint you. Enjoy.
This recipe for beef croquettes was sent to me by my aunt in Holland. I had mentioned making potato croquettes, one of our Christmas ‘must-haves.’ In response she sent me this recipe for beef croquettes along with her guarantee that once tried we would add it to our Christmas foods. She was right – they are fantastic.
There are three steps to making the croquettes.
- Make the stock
- Prepare the ragout
- Breading and frying
The Stock – Ingredients:
- 4 cups of water
- 500 gr. lean stew beef (a little more than 1 pound)
- 2-3 carrots, cut in chunks
- 2-3 onions, quartered
- 2 bay leaves
- 2-3 sprigs of parsley
- 3 beef bouillon cubes
- Salt and pepper
Put all the ingredients in a fairly large saucepan with heavy bottom. Bring slowly to a boil, turn heat down and simmer for three or four hours. Strain the stock and let cool. Discard the herbs and vegetables. Cut the meat into very small pieces and set aside while preparing the ragout.
The Ragout – Ingredients:
- 1/3 cup butter
- 1/3 cup flour
- 2 cups of the prepared stock (use the rest as a base to make a terrific beef vegetable soup).
- The prepared, finely chopped beef
- 1/4 cup finely chopped parsley
- 1 tsp. Dijon mustard
Melt butter in the same saucepan, over medium heat. Sprinkle in flour, stir to blend well. Add 1 cup of the stock, stir until thick. Slowly add the remaining stock, stirring constantly until mixture is thick with no clumps.
Stir in the rest of the ingredients, continue to cook for 2 or 3 minutes, remove from heat.
Adjust the salt and pepper taste.
Transfer the ragout to a shallow dish.
CHILL WELL OVERNIGHT IN THE FRIDGE.
Using a regular tablespoon, scoop up some of the meat mixture. With a second spoon, form the ragout into a log shape. Once you’re satisfied, finish with your hands to make the logs (croquettes) nice and neat.
Breading & Frying – Ingredients: For every 8 croquettes
- 1 egg
- 1 Tbsp. water
- Oil for frying
Pour breadcrumbs to cover the bottom of two dinner plates. Beat the egg with 1 Tbsp. water in a smaller dish.
Roll each croquette in crumbs, then the egg mixture, then crumbs again.
Once the first 8 croquettes are breaded, you’ll find the egg/water mix pretty gooey so it should be replaced at this point. Transfer any loose breadcrumbs from the second plate to the first plate – wash the second plate and add new crumbs.
Once the croquettes are breaded they can be frozen. Let thaw in fridge before frying.
I think I’ll be like my aunt and guarantee that once you’ve made these beef croquettes, you will make them again…and again…and again.
Talk to you again soon, Lenie @ Frugal For Everyone.
Time to eat…
P.S. Take a moment to check out my recipe booklet’s for sale on this site and purchase some of the tools I used below for this “Just Plain Cranberry Sauce” below. 🙂
Note: All images provided by Lenie Hokansson @ Frugal For Everyone