Beef Croquettes

Ingredients

• 3–4 lb (about 1.5 kg) beef roast
• 2 cans beef stock
• 2 cups water
• 4 small beef bouillon cubes
• 4 bay leaves
• Dried minced onion
• Worcestershire sauce
• Pepper to taste
• Salt to taste
• 1 stick (8 tbsp) of butter
• ½ cup all purpose flour
• additional flour, for dredging
• 2 eggs, beaten
• Bread crumbs, for dredging
• Vegetable oil or shortening, for deep frying

Steps

1. Add the beef/broth ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart. This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat.
2. Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product.
3. In a deep frying pan, prepare a light brown roux with the butter and flour.
4. While stirring the roux, slowly start adding the broth. It should accept all the broth to make a very thick sauce or gravy.
5. Season with salt a pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.
6. Start rolling the meat into small balls, about 1 ½ inch in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.
7. Deep fry in 350°F (175°C) vegetable oil or shortening until golden brown.
8. Serve hot with the sauce/gravy, perhaps with a starch such as mashed potatoes, rice, or egg noodles.

More recipes with beef, broth or stock, bay leaves, onion, worcestershire sauce, butter, flour, eggs or breadcrumbs

Adapted from “Beef Croquettes” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.