Bitterballen
Ingredients:
Make a roux with the butter, flour and chopped shallots. Use the roux to make a salpicon by adding the milk and 1/2 quart (500 ml) of the beef stock. Let it simmer for half an hour, stirring thoroughly.
Dissolve the gelatine in cold water and add to the simmering salpicon, stirring regularly. Add the rest of the ingredients and the beef. Cover with plastic wrap and let the salpicon cool in the refrigerator.
Roll heaped teaspoons of the mixture into neat, even-sized balls - you should get about 60 in total. Bread them twice. Deep-fry at 356 degrees F (180 degrees C).
Tips: Salpicon refers to a preparation made of one or more ingredients that are minced or diced, and bound with a sauce. A roux is a mixture of fat and flour that is cooked until thick
Recipe by Karin Engelbrecht
Try this bitterballen at:
- 2 pounds (1 kg) stewing beef
- 1 onion
- 1/2 teaspoon black peppercorns
- 1 bay leaf
- 2 cloves
- A few sprigs of thyme
- 1 stick (100 g) butter
- 1 cup (120 g) flour
- 2 shallots, chopped
- 1/2 quart (500 ml) milk
- 1/2 quart (500 ml) beef stock (made from cooking the meat)
- 5 sheets gelatine
- Salt, pepper and a little nutmeg, to taste
- 1 bunch flat-leaf parsley, finely chopped
- 1 tbsp Dijon mustard
- Flour, egg and fresh breadcrumbs
Make a roux with the butter, flour and chopped shallots. Use the roux to make a salpicon by adding the milk and 1/2 quart (500 ml) of the beef stock. Let it simmer for half an hour, stirring thoroughly.
Dissolve the gelatine in cold water and add to the simmering salpicon, stirring regularly. Add the rest of the ingredients and the beef. Cover with plastic wrap and let the salpicon cool in the refrigerator.
Roll heaped teaspoons of the mixture into neat, even-sized balls - you should get about 60 in total. Bread them twice. Deep-fry at 356 degrees F (180 degrees C).
Tips: Salpicon refers to a preparation made of one or more ingredients that are minced or diced, and bound with a sauce. A roux is a mixture of fat and flour that is cooked until thick
Recipe by Karin Engelbrecht
Try this bitterballen at:
![Picture](/uploads/2/4/3/3/24338781/8314155.jpg?196)
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Surabaya
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Galaxy Extension
Jl. Dharmahusada Indah
Timur 35/37 Lt. 3 # 352
Surabaya
(031) 591 5370
Lt. I # 075 Jl. Bukit Lontar 2
(031) 739 0075
Surabaya Town Square
Plaza Level P.12 & I.12
Jl. Adityawarman No. 55
Surabaya 60242
(031) 563 2665
Tunjungan Plaza IV
Lt. III # 3.29-3.41-3.41A
Jl. Basuki Rahmat
Surabaya 60261
(031) 545 3321
Ciputra World
Ciputra World Surabaya Lt.3 Unit 60
Jl.Mayjend. Sungkono Kav.87
Surabaya
(031) 5120 0072
Galaxy Extension
Jl. Dharmahusada Indah
Timur 35/37 Lt. 3 # 352
Surabaya
(031) 591 5370