Goulash croquette

Preparation - 2 hours

Fill a medium-sized pan with a litre of water, 2 cubes of beef stock and the piece of meat. Bring the water to a boil and reduce the heat once the water is boiling. Cook the meat in about 2 hours, the exact time depends on the size and type of meat you are using.

Meanwhile, rinse the bell pepper, remove the membrane and seeds and cut the pepper into small cubes. Peel and finely chop the onion and garlic cloves.

Use 2 forks to divide the tender meat into small pieces. This way you can also remove any fat and/or muscle from the meat if necessary.

Measure out 400 ml of the beef cooking liquid.

Making the filling - 20 minutes + waiting time

Place the gelatin leaves in cold water. Heat 60 grams of butter in a large pan and sauté the onion and garlic for a few minutes. Then stir in 60 grams of flour in one go to make a roux. Let it cook for a short while to remove the floury flavour.

Gradually add 400 ml beef stock and stir until smooth before adding stock again. Stir in the small cubes of bell pepper and let it simmer for a few minutes on low heat.

Add the pulled beef to the salpicon together with tomato paste and ground paprika and let it simmer for a while. Add finely chopped parsley and season with salt and pepper. Squeeze the water from the gelatin leaves and stir it into the salpicon.

Transfer the salpicon into a shallow container and let it cool for at least 2 hours. You can also put it in the freezer so that it cools off a lot faster.

Finishing the goulash croquette - 30 minutes

Fill a deep plate with flour, a second plate with beaten egg whites and a third plate with breadcrumbs. As soon as the salpicon has become completely firm, you can shape it into a croquette.

Use your hands to form croquettes, a croquette has the best thickness with 80 grams ragout. This is enough for about 12 croquettes. First, pass it through the flour, then through the egg white and then through the breadcrumbs. Make sure it's completely covered.

To make sure they are well covered, run them through the flour, egg whites and breadcrumbs again. Repeat until all the ragout has been used. You can now freeze them if you want, but this is not necessary.

Heat the sunflower or other neutral oil to about 180 degrees Celsius or 350 degrees Fahrenheit. Fry the croquettes in parts until they are a beautiful golden brown and serve immediately. Enjoy!