Croquete de carne ( beef croquette)
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Ground roast beef or roast |
| 2 | Tomatoes seeded;peeled and choppes | |
| 2 | tablespoons | Finely chopped onion |
| 1 | Clove garlic; minced | |
| ½ | cup | Milk |
| 2 | Eggs | |
| ½ | cup | Flour |
| 1 | cup | Breadcrumbs |
| Salt and pepper to taste | ||
| 1 | tablespoon | Chopped parsley |
| 1 | Yolk | |
| Gravy from roast | ||
| 2 | tablespoons | Oil for frying |
Directions
Cook onion and garlic in hot oil until onion starts changing color. Add tomato and cook to a paste ( simmer). Add ground meat, gravy and stir 5 minutes. Season with sal and pepper. Mix milk and flour and add to saucepan stirring until thick. Stir in yolk and parsley off the heat. Let cool. Make balls a little smaller than walnuts. Dip in beatn eggs. Roll in flour. Dip in eggs again. Coat with breadcrumbs. May be frozen at thiis point. Deep fry in plenty of hot oil until golden brown. Remove with a slotted spoon onto paper towels to drain. Serve as an appetizer or with a salad.
Note: You may need more or less flour to achieve the desired consistency, which is that of a thick paste. Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Sep 02, 1997