Preparation
1. Make the ragout
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Melt butter in a pan.
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Add chopped onion and cook until soft.
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Stir in flour → cook for 1–2 minutes (forms a roux).
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Gradually add beef stock while stirring to avoid lumps.
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Add:
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Shredded beef
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Mustard
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Nutmeg
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Parsley
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Salt & pepper
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Cook until thick and smooth (like a very thick paste).
The mixture should be firm enough to hold shape.
Chill the mixture
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Transfer to a tray or bowl.
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Cover and refrigerate for at least 3–4 hours (preferably overnight).
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Shape the bitterballen
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Roll mixture into small balls (about golf-ball size).
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Coat (bread them)
Set up 3 bowls: -
- Flour
- Beaten eggs -
- Breadcrumbs
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- Roll balls in flour
- Dip in egg -
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Coat with breadcrumbs
(Optional: repeat egg + breadcrumbs for extra crunch)
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Fry
Heat oil to 180°C
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Fry balls for 3–4 minutes until golden brown
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Drain on paper towels
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Serving, Serve hot with mustard (traditional)
Perfect with beer 🍺
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BITTERBALLEN
Den haag
Ingredients
For the ragout (filling):
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250 g cooked beef (finely chopped or shredded)
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500 ml beef stock
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50 g butter
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60 g flour
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1 small onion (finely chopped)
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1–2 tbsp fresh parsley (chopped)
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½ tsp nutmeg
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Salt & pepper (to taste)
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1–2 tsp Dijon mustard
For coating:
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2 eggs
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100 g flour
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150 g breadcrumbs
For frying:
Vegetable oil (for deep frying)
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