Kroketten mit Bitterballen

Stew the meat (This has to be done 24 hours before and refrigerated)

1. Chop the beef into 1/2" squares.

2. Put the vegetable oil in a pan and brown the meat.

3. Once the meat is brown, add the water and broth, bring up to boil, turn down the heat and let simmer for 3-4 hours.

4. Take meat out of the broth. BUT REMEMBER we need to save the broth for our next step! At least 400 ml. of it.

5. Rip the meat apart with two forks or use a food processor.

Make the roux

1. Add the butter to a saucepan and let the butter brown just slightly.

2. Add all the flour, keep stirring for about 3 minutes so the flour cooks.

3. Add the reserved broth (that is leftover from making the meat) slowly, bit by bit, while stirring.

4. Once the roux is finished (don't boil it, just make sure it is mixed and smooth), add your meat.

5. Put in an airtight container and refrigerate overnight.

Prepare balls for frying

1. Have two bowls ready and a clean counter (or clean cutting board).

2. Put the egg whites in one bowl and put bread crumbs in the other bowl.

3. Take filling out of the fridge (it should have stiffened up a little)

4. Divide the filling into portions size that you need: kroketten 80 grams each, bitterballen 20 grams each.

5. For kroketten: roll filling into desired cylinder shape, for bitterballen: roll filling into ball

6. Dip filling into bread crumbs and cover by rolling it through.

7. Dip covered filling into egg whites so that it's covered on all sides.

8. Dip into bread crumbs again making sure everything is covered.

Frying

1. If you are using a deep fat fryer, heat oil to 180 degrees. If you are using a pot with oil heat until very hot, if you drop a bread crumb in, it should bubble and float to the top.

2. Add in kroketten/bitterballen making sure to not overcrowd your pot or deep fryer.

3. Deep fry for about 3 minutes.

4. Remove from oil and put on paper towel to drain some of the excess oil.