# What You Need:
→ Beef Filling
01 - 9 oz stewing beef (e.g., chuck), cut into small cubes
02 - 2 cups beef broth
03 - 1 bay leaf
04 - 1 small onion, finely chopped
05 - 1 tbsp unsalted butter
06 - Salt and pepper, to taste
→ Roux & Creamed Filling
07 - 3 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - ⅔ cup whole milk
10 - 1 tbsp fresh parsley, chopped (optional)
11 - ½ tsp ground nutmeg
→ Coating
12 - 2 large eggs
13 - ¾ cup all-purpose flour
14 - 1½ cups fine dry breadcrumbs (preferably Panko or Dutch paneermeel)
→ For Frying
15 - Neutral oil (e.g., sunflower or canola), for deep-frying
# Directions:
01 - Combine beef, beef broth, bay leaf, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer gently for about 1 hour until beef is very tender. Remove beef, shred finely, and discard bay leaf. Reserve ¾ cup of the cooking liquid.
02 - In a skillet, melt 1 tablespoon of butter and sauté chopped onion until soft and translucent, approximately 3 minutes. Add shredded beef, season with pepper and additional salt if needed, and stir to combine.
03 - Melt 3 tablespoons butter in a clean saucepan over low heat. Stir in 3 tablespoons flour and cook for 2 minutes, stirring constantly. Gradually whisk in reserved beef broth and whole milk until the mixture is smooth and thickened.
04 - Add the beef-onion mixture, ground nutmeg, and parsley (if used) to the roux. Mix thoroughly to form a thick, creamy ragout. Adjust seasoning as needed. Transfer filling to a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Remove chilled filling and shape into 10 cylinder-shaped croquettes, approximately 3 inches long each.
06 - Set up a breading station with separate shallow bowls containing flour, beaten eggs, and breadcrumbs. Roll each croquette first in flour, then dip into beaten eggs, and finally coat thoroughly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating step.
07 - Heat oil in a deep fryer or heavy pot to 350°F (180°C). Fry croquettes in batches for 3 to 4 minutes until golden brown. Drain on paper towels.
08 - Serve croquettes hot, ideally with mustard for dipping.
