cosas sobre la comida holandesa

1. BY: CAMILA, VALE, RAFA Y
MANUEL

2. • 100gr. Of butter
• 150gr. Of flour
• 700ml. Of beef broth
• 30gr. Chopped raw onion
• 1 tablespoon chopped parsley
• 400gr. Of meat cooked in strips
• Salt
• Pepper
• Nut meg
• For breading
• 50gr. Of flour
• 2 eggs beaten
• 50gr. Grated bread

3. • Melt the butter in a frying pan or casserole. Add the flour
little by little to the melted butter and stir until a thick
paste is obtained. Slowly add the stock while stirring until
the paste absorbs all the liquid. Let simmer for a few
minutes , adding the onion, parsley and meat into strips.
Cook this mixture until it turns into a thick béchamel. Pour
the mixture into a shallow source, cover and refrigerate
for several hours or until it has solidified.

4. • With a spoon, take some bechamel and give it small ball
shape.
• Pass through flour, beaten egg and breadcrumbs,
ensuring that the egg covers the entire surface of the
bitterbal. When all are done, leave to rest in the
refrigerator while heating the oil until 190°C fry bitterballs
fours by four until golden brown. Serve in a source with
thick or hot mustard.
•

5. • Good this is just a meal among many more, we hope it is
to your liking;)