Dutch Classic Beef Bitterballen

thespruceeats.com

Ree Mac Recipes

subheading: For the Meat:

2 pounds stewing beef, cubed

2 to 3 quarts water, or enough to cover beef

1 large onion, quartered

½ teaspoon black peppercorns

1 bay leaf

2 whole cloves

2 to 3 sprigs fresh thyme

subheading: For the Roux-Based Mixture:

4 ounces (½ cup) unsalted butter

2 shallots, chopped

1 cup all-purpose flour

2 cups milk

2 cups beef stock, reserved from cooking the meat

5 teaspoons unsweetened gelatin powder

½ cup water

Salt, to taste

Freshly ground black pepper, to taste

Nutmeg, to taste

1 bunch flat-leaf parsley, finely chopped

1 tablespoon Dijon mustard

subheading: For the Breading:

½ cup all-purpose flour

1 to 2 large eggs, beaten

4 cups breadcrumbs

subheading: For Frying:

3 to 4 cups vegetable oil

subheading: For Serving:

Dijon mustard, to taste

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