|per 100 g||Total Recipe|
|Gross weight||100 g||1431 g|
|Energy||672 kJ / 161 kcal||9611 kJ / 2296 kcal|
|Sat. fat||4 g||53 g|
|Unsat. fat||4 g||57 g|
|Fibre||1 g||9 g|
|Salt||306 mg||4374 mg|
387 mlSkimmed milk
300 gBeef - Braising steak - Diced
225 mlTap water
80 gBread crumbs
60 gWhite Flour
17 mlOlive oil
11 gSoup, beef broth, cubed, dry
9 mlWine vinegar
1.4 kgTotal recipe weight
Heat the oven to 160°C / 320°F.
Place the casserole on medium to high heat and add the oil.
Crush the garlic.
Cut the shallot in halves with the skin still on.
Add them to the casserole followed by the diced beef.
Brown the beef until evenly coloured.
Add the wine vinegar, the stock cube and the water and bring to a simmer.
Place the lid on the casserole and cook in the oven for 1 1/2 hour until the meat is soft and the moisture is evaporated.
While the meat is gently cooking in the oven prepare your roux and allow it to cool down.
When the beef is cooked allow the meat to cool down a little and shred it.
Then add the milk and bring to a boil on medium heat.
Add the roux and stir well so that it is completely absorbed in the sauce.
Simmer for 20 minutes.
Add salt and pepper to taste and allow the sauce to cool down.
Use an ice-cream spoon to form 25 gram balls, place them directly on a small tray with baking paper and freeze them for 20 minutes until they are firm and easy to handle.
To bread them, roll them through the flour, the beaten egg, the bread crumbs, the beaten eggs again and finally once more through the bread crumbs.
Bread the bitterballen with somebody helping you or in small sets of 5 pieces. Place them back in the freezer until you need them.
To cook the bitterballen, heat the deep fryer ( 180°C / 356°F) And deep fry the bitterballen (not more the 8 at a time) for 3-5 minutes until golden brown
Serve with mustard, be careful not to burn your mouth!!