With these stewed veal croquettes in a rust, cooked or meat broth that we show you in recipesgatis you will get a dish full of taste to taste as an incoming or snack on any occasion that boasts because they are spectacularly rich! Check out this recipe and tell us what you think.
| 🚻 5 Diners | 🕘 24h | 🍵 Entering | 🤯 Medium Distribution |
| Ingredients to make stew veal croquettes: |
| 200 grams of beef stewed 1 median onion 2 tablespoons of olive oil 8 tablespoons of flour 1 liter of milk sal to taste 2 eggs 100 grams of breadcrumb To fry |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried |
Ingredients to make stew veal croquettes:
1. crush the beef of stewed veal or cut it very small. You can take advantage of the meat of a broth, rustido or stew of anterior veal.
Trick: If there are no remains of cooked meat, 200 g of veal meat can be fools with 1 onion at the moment.
2. Ralla the onion and sauté it with the olive oil over low heat.
3. When the onion is poached, which will be in a short time, do the bechamel. Add the flour while moving it to integrate everything well. Deshaz the lumps crushing them and stirring with a stick or wooden spoon.
4. Add the milk slowly while stirring and undoing the lumps. Add the salt while you remove when the mixture is still liquid, do not wait at the end when it is compact.
5. When you see that you have achieved a linked and linked bechamel sauce, it incorporates the crushed meat so that the mixture is still cooked while stirring. Move well until the dough of cooked meat croquettes is easily detached from the pan.
6. Pass the dough of minced meat croquettes and onion to a sufficiently large glass, plate or tray source and when it is still hot, cover it with film or transparent paper. Let it cool as much time as possible, better from one day to another, and when it is no longer very hot (warm) put the dough in the fridge to cool before.
7. To make the veal meat croquettes, take the dough and make portions (the size of a soup spoon) and mold with the hands.
8. Pass the croquettes of stewed meat by the beaten eggs and then through the breadcrumbs, ensuring that they are totally covered.
9. Add the sunflower oil in a pan over high heat and when it is hot, see adding the cooked croquettes to fry them by turning quickly to avoid burning with the high heat. As they are ready, see them and leaving them on a plate with absorbent paper and adding the following to the pan until all lists have them.
10. serves the croquettes of stewed veal as an appetizer or incoming in one of your meals and you will see how there is not one on the plate.
