Dutch Kroketten with Crispy Breadcrumb Coating for a Savory Snack

1. 1

   Cook the beef in a pot with water, onion, and bay leaf for about 2 hours until tender.

2. 2

   Shred the cooked beef and set aside; strain the cooking liquid to use for the ragout.

3. 3

   In a saucepan, melt butter, add flour, and slowly whisk in the reserved liquid to create a thick sauce.

4. 4

   Combine the shredded beef with the sauce, season with salt, pepper, and nutmeg, then chill the mixture.

5. 5

   Form the beef mixture into small cylindrical shapes and coat them in flour, then dip in beaten egg.

6. 6

   Roll the coated shapes in breadcrumbs, then refrigerate for 30 minutes to firm up.

7. 7

   Fry the kroketten in hot oil until golden brown, about 4-5 minutes, and drain on paper towels.

8. 8

   Serve hot with mustard for dipping.

Per serving