Alcohol is traditionally consumed with something savory on the side, and thus the bittergarnituur was invented. This colorful platter will usually contain bite-size cubes of Gouda cheese, miniature eggrolls and meatballs, perhaps some slices of salami or chorizo and ofcourse, how can it not, the marvelous bitterballen.
1 stick of butter
1 cup of flour
3 cups of beef stock
2 cups of shredded cooked beef
For the breading
1/2 cup of flour
2 eggs, beaten
2 cups of bread crumbs
Make a roux with the butter and the flour (slowly melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste). Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded beef. Taste, add pepper and salt and a pinch of nutmeg. Taste again and adjust if necesssary.
Pour the meat gravy into a shallow container, cover and refrigerate for several hours, or until the gravy has solidified.
Fry five to six balls at a time, until golden brown. Serve on a plate with a nice grainy or spicy mustard.
Makes approximately 20 bitterballen.