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Divide the stewing meat into bite-size pieces. Add those along with a liter of beef stock into a medium-sized pan and bring to a boil. You can add some extra black peppercorns if you like.
As soon as the water starts to boil, turn down the heat and let it simmer for about 1,5 hours. You'll notice the stock has reduced and has become flavourful. Divide the meat into small pieces, you can use 2 forks for the best result.
Measure 200 ml of the stock and set aside. Heat 60 gram butter and then add 60 grams of flour all at once. Stir and let it cook for a few minutes. Gradually add 200 ml stock and keep on stirring to prevent it from creating lumps.
Add a bit of cream and the pieces of meat. Season with pepper and salt, don't be careful with the pepper, it suits the stewing meat very well. Transfer the mixture to a shallow bowl and let it cool off for at least 4 hours.
Fill a deep plate with flour, the second one with egg whites and the third one with bread crumbs. Use your hands to create kroketten of the ragout. The best size would be around 80 gram per kroket.
Coat them with flour first, then egg whites and bread crumbs. To make sure they're totally coated, you can repeat with flour, egg whites and bread crumbs. Then repeat until you've used all of the filling.
Heat sunflower or other neutral oil until it has reached about 180 degrees Celsius or 350 degrees Fahrenheit. Deep fry the kroketten until they're beautifully golden brown and serve immediately with some mustard. Enjoy!