Beef Ragout Bitterballen
Crisp on the outside, molten beef ragout inside. Bar snack royalty — always with mustard.
Method
- 1
Melt butter, stir in flour, cook 2 min. Whisk in hot stock to a thick roux.
- 2
Stir in beef, nutmeg, parsley, seasoning. Spread on a tray; chill at least 4 h.
- 3
Roll into balls. Coat in flour, egg, breadcrumbs — twice for a crisp shell.
- 4
Deep fry at 180°C until deep golden, ~3 min. Serve hot with mustard.
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