Here are the following ingredients:
- 1 lb (500 g) Beef Stew Cubes, 1-inch (2.5 cm) cubes
- Half onion, roughly chopped
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp (15 mL) whole black peppercorns
- 1 tbsp (15 mL) unflavoured gelatin powder
- 2 tbsp (30 mL) cold water
- ¼ cup (60 mL) unsalted butter
- 1 shallot, finely diced
- 2½ cups (625 mL) all-purpose flour, divided
- 1 cup (250 mL) milk
- 4 tsp (20 mL) Dijon mustard
- ½ cup (125 mL) chopped fresh parsley
- 4 cups (1 L) canola or sunflower oil (approx)
- 3 cups (750 mL) dry bread crumbs
- 4 eggs
- Spicy Dijon mustard or additional Dijon mustard
Here are the following shopping items to buy:
Follow these cooking methods/directions:
- Place beef in a medium saucepan and add
water to cover. Bring to a boil over medium-high heat. Add onion, thyme, bay
leaves and peppercorns. Reduce heat and simmer for about 1 hour or until beef
- Strain beef through a large sieve or
colander, reserving liquid and beef. Discard onion, thyme stems, bay leaves and
peppercorns. Let beef cool. Measure 1 cup (250 mL) cooking liquid and set
aside, reserving any remaining for another use. Finely dice cooled beef and set
- Meanwhile, sprinkle gelatin over cold water
in a small bowl. Let stand for 5 to 10 minutes or until softened.
- Melt butter over medium heat in clean saucepan.
Add shallot and cook, stirring, for about 3 minutes or until soft. Sprinkle in
½ cup (125 mL) of the flour, whisking constantly; cook, whisking, for 1 minutes.
Gradually whisk in milk and reserved 1 cup (250 mL) beef liquid.
in diced beef, softened gelatin, 4 tsp (20 mL) mustard and parsley. Remove from
- Transfer beef mixture to an airtight
container and refrigerate overnight to set.
- Place remaining flour in a bowl, place
bread crumbs in another bowl and whisk eggs until blended in a third bowl. Set
- Heat about 2 to 3 inches (5 to 7.5 cm)
oil (enough to cover meatballs when added to the pot) in a deep fryer or heavy
saucepan over medium heat to 350°F (180°C).
- Meanwhile, scoop about 1 tbsp (15 mL) of
the meat mixture and roll into balls. Place on a plate.
- Dip each ball first in flour, then egg,
then in bread crumbs, rolling to coat. Dip again in egg then bread crumbs. (Do
not skip the double breading or your filling may leak when frying.) Return to
plate. Discard any excess flour, egg and bread crumbs.
- Deep-fry the meatballs, in batches of 4
to 6 at a time, for about 2 minutes or until golden brown. Remove with slotted
spoon and transfer to a paper towel-lined plate to remove excess oil. Adjust
heat as necessary between batches to maintain oil temperature. Serve meatballs hot