# What You'll Need:
→ Beef Filling
01 - 9 oz stewing beef (chuck), cut into small cubes
02 - 2 cups 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
08 - 3 tbsp all-purpose flour
09 - 2/3 cup 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
14 - 1 1/4 cups fine dry breadcrumbs (preferably Panko or Dutch paneermeel)
→ For Frying
15 - Neutral oil (such as sunflower or canola), for deep-frying
# Directions:
01 - Combine beef, beef broth, bay leaf, and a pinch of salt in a saucepan. Bring to a boil, then simmer gently for 1 hour until beef is very tender. Remove beef and shred finely; discard bay leaf. Reserve 3/4 cup of cooking liquid.
02 - Melt 1 tablespoon butter in a skillet and sauté onion until soft and translucent, about 3 minutes. Add shredded beef and stir to combine. Season with pepper and additional salt if needed.
03 - In a clean saucepan, melt 3 tablespoons butter. Stir in 3 tablespoons flour and cook over low heat for 2 minutes, stirring constantly. Gradually whisk in reserved beef broth and milk until smooth and thickened.
04 - Add beef-onion mixture, nutmeg, and parsley (if using) to the roux. Stir to create 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 the chilled filling into 10 cylinder-shaped croquettes, approximately 3 inches long each.
06 - Set up three shallow bowls with flour, beaten eggs, and breadcrumbs. Roll each croquette in flour, dip into eggs, then coat thoroughly in breadcrumbs. Repeat egg and breadcrumb coating for extra crispiness.
07 - Heat oil in a deep fryer or heavy pot 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 accompanied by mustard for dipping.
