Beef Croquettes Recipes

Steps:

• Saute onion in butter (or broth) until tender.
• Add crumbs (or bread or mashed potatoes) to onion.
• Add seasonings, aroma and parsley to mixture.
• Add meat.
• Add broth or water if too dry.
• The mixture should be firm and stick together to form and hold shape.
• Form into 8 cylinder, balls, or pattie shaped croquettes.
• Coat with bread crumbs, then dip in the egg white, then in the bread crumbs again.
• Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout.
• Serve hot with french fries and salad.

Steps:

• Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
• Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
• When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
• Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

Steps:

• Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
• Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
• Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.

Steps:

• Day 1: Melt butter in saucepan, slowly add in the flour, mix into a smooth paste.
• Add in the stock and stir, cook for 10 minutes.
• Fry onions and meat in a frying pan until brown, add to saucepan. Add salt, pepper, parsley, and cook for 1 minute. Pour into a dish and allow to cool overnight.
• Day 2: Divide up into equal amounts, and roll into small oblong shapes. Roll into breadcrumbs. Beat eggs, and coat the croquettes, then roll into cornflake crumbs. Refrigerate overnight.
• Day 3: Heat oil in a deep fat frying pan, add croquettes and fry until golden brown.
• Makes approx 12 croquettes.

Steps:

• Cut the meat into pieces. Place the meat, chorizo slices and the oregano in a food processor and pulse until slightly chopped. Season with salt, pepper and nutmeg and mix the spices into the meat with your hands.
• Place the olive oil, the chopped onion and the chopped garlics in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the meat, stir and simmer about 15 to 20 minutes, stirring occasionally. Remove briefly the saucepan from heat and mix well the egg yolk into the meat. Then, sprinkle with flour, stir and place the pan back on the stove about 3 to 4 minutes. Turn off the heat and sprinkle with chopped parsley.
• Place the meat in a dish and let cool to room temperature. Mold with your hands small portions of the meat in the shape of croquette.
• In a bowl, whisk the eggs with a fork. Coat the croquettes in breadcrumbs, then dip in the eggs mixture and finally, coat once more in breadcrumbs.
• Heat the oil in a skillet. When the oil is hot, add the croquettes and fry them until golden. Once the croquettes are fried, place them on a plate with absorbent papper.
• Serve the meat croquettes with rice or just with salad.

Steps:

• Combine potatoes, corned beef, egg, and seasoning.
• Mix well.
• Form into croquettes.
• Dip into egg and milk mixture.
• Roll in bread crumbs.
• Fry in oil heated to about 375 degrees.
• Enjoy.

Steps:

• Cook and stir first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are crisp-tender.
• Combine meat, potatoes and cheese in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes. Dip, 1 at a time, in egg then in cracker crumbs, turning to evenly coat both sides of each croquette.
• Heat oil in large saucepan to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.

Steps:

• In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. , In a Dutch oven or deep-fat fryer, heat 2 in. of oil to 375°. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.

Steps:

• If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
• If using veal or beef, season with salt and pepper to taste.
• Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
• Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
• Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
• Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
• Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
• Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
• Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
• Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!