👨‍🍳 Instruktioner

1. 1

   Prepare the ragout: Sauté chopped onion in butter until translucent. Add flour and cook for 1-2 minutes to form a roux.

   ⏱️ 5 minutes
2. 2

   Gradually whisk in beef broth until smooth. Add cubed beef, parsley, nutmeg, salt, and pepper. Simmer gently until the meat is very tender and the sauce has thickened.

   ⏱️ 1-1.5 hours
3. 3

   Remove meat from sauce, shred or finely chop it, and return to the thickened sauce. Let cool completely. For easier shaping, chill the ragout in the refrigerator for at least 2 hours or overnight.

   💡 Proffstips: Chilling is crucial for shaping the kroketten.
4. 4

   Shape the chilled ragout into oval or cylindrical kroketten. Dredge each kroket in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs.

   💡 Proffstips: Ensure a good, even coating of breadcrumbs.
5. 5

   Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (350°F). Fry the kroketten in batches until golden brown and heated through.

   ⏱️ 3-5 minutes per batch

   💡 Proffstips: Do not overcrowd the fryer.
6. 6

   Slice the soft white buns horizontally, place a hot kroket inside, and serve immediately with a generous dollop of mustard.