# What You'll Need:
→ Beef Filling
01 - 8.8 oz stewing beef (e.g., chuck), cut into small cubes
02 - 17 fl oz 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 (approx. 1.4 oz)
08 - 3 tbsp all-purpose flour (approx. 1.4 oz)
09 - 5 fl oz whole milk
10 - 1 tbsp fresh parsley, chopped (optional)
11 - 1/2 tsp ground nutmeg
→ Coating
12 - 2 large eggs
13 - 3/4 cup all-purpose flour (approx. 3.5 oz)
14 - 5 1/4 oz fine dry breadcrumbs (preferably Panko or Dutch paneermeel)
→ For Frying
15 - Neutral oil (sunflower or canola), for deep-frying
# How to Make It:
01 - Combine beef, beef broth, bay leaf, and a pinch of salt in a saucepan. Bring to a boil, then simmer gently for about 1 hour until beef is tender. Remove beef and shred finely; discard bay leaf. Reserve 6.8 fl oz of the cooking liquid.
02 - Melt 1 tbsp butter in a skillet and sauté onion until translucent, approximately 3 minutes. Add shredded beef, season with pepper and salt, and stir to combine.
03 - In a clean saucepan, melt 3 tbsp butter. Stir in 3 tbsp flour and cook over low heat for 2 minutes, stirring constantly. Gradually whisk in reserved broth and milk until smooth and thickened.
04 - Add beef and onion mixture, nutmeg, and parsley (if using) to the roux. Mix thoroughly to produce a thick, creamy ragout. Adjust seasoning as needed. Spread filling in a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Form chilled filling into 10 cylinder-shaped croquettes, about 3 inches long each.
06 - Prepare breading station with flour, beaten eggs, and breadcrumbs in separate shallow bowls. Dredge each croquette in flour, dip in egg, then coat with breadcrumbs. For added crispiness, repeat egg and breadcrumb coating once.
07 - Heat oil 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.
