Beef Bangers (Bitterballen)
From Dorothy McNett's recipes at www.dorothymcnett.com. A translation of bitterballen is "balls of garnish for bitters". Bitters refers to alcoholic beverages, so these small finger food sized meat balls are served as an appetizer with ale, beers, wines, etc. along with coarse Dijon style mustard for dipping
2 cups shredded cooked beef (leftover stew meat, or cook up some rib eye steak)
1/2 cup unsalted butter
1 cup all purpose unbleached flour
3 cups beef stock
1/4 cup very finely minced onion
1 tablespoon very finely minced fresh parsley
1/4 - 1/2 teaspoon sea salt (depends on stock, etc.)
1/4 teaspoon freshly ground pepper
pinch of ground nutmeg
1/2 cup flour
2 eggs, beaten
2 cups fine bread crumbs
oil for deep frying (corn oil, peanut oil, safflower oil...)
savory grainy Dijon style mustard for serving
Very finely dice / shred the cooked beef and set aside. Place butter in a glass or ceramic batter bowl and melt in microwave 30 - 45 seconds to thoroughly melt. Whisk in the flour, and then whisk in the beef stock. Cook 2 minutes, whisk well, cook another 1 - 2 minutes or more until it has thickened into a smooth gravy. Blend in the beef, onion, parsley, salt, pepper and nutmeg. Taste, adding more salt and pepper if needed. Refrigerate several hours.
Roll 1 tablespoon of the cold meat mixture into small balls and place on a plate. Put the 1/2 cup of flour into a bowl, and in another bowl whisk the eggs, and in another bowl place the fine bread crumbs. Roll, one at a time, each ball in the flour to coat completely, and then into the egg, and then coat with the bread crumbs, place on a plate. Refrigerate 10 - 15 minutes. In meantime, heat enough oil in a small saucepan or deep fryer to be about 3 inches deep, or so that Bitterballen would be completely immersed in the oil, aiming to cook about 5 at a time. Heat oil to 375 degrees, and then with a spoon or mesh strainer, gently lower 5 or so at a time into the oil and cook just to brown nicely and remove to a paper towel lined baking sheet. When all are done, serve with some mustard for dipping.
Recipe created 2015-07-11.
© 1996-2013 Dorothy McNett. All Rights Reserved.