---
comments: true
tags:
  - dutch
---
# :hotdog: Kroket

![Kroket](../assets/images/kroket.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 1.80 hours |

## :salt: Ingredients

- :cut_of_meat: 1 lb ground beef
- :droplet: 5 cups water
- :sake: 1 Tbsp Worcestershire sauce
- :salt: 1.5 tsp salt
- :salt: 1 tsp pepper
- :herb: 0.5 tsp chives
- :butter: 4 oz butter
- :ear_of_rice: 1 cup all-purpose flour
- :rice: 1 cup Italian seasoned breadcrumbs
- :egg: 1 egg white
- :glass_of_milk: 2 Tbsp milk
- :hotdog: some mustard or deli brown mustard (optional)
- :cucumber: some pickles (optional)

## :cooking: Cookware

- 1 sauce pan
- 1 strainer
- 1 wok or frying pan

## :pencil: Instructions

### Step 1

Dough: Brown ground beef.

### Step 2

Drain to ground beef, add water, Worcestershire sauce, salt, pepper, and chives and cook for about 15 minutes. Set
aside.

### Step 3

Melt butter in sauce pan.

### Step 4

Turn off heat.

### Step 5

Add all-purpose flour to mix to form a stiff dough.

### Step 6

Then pour beef and broth through a strainer.

### Step 7

Stir the meat into dough and about 3 cup of the broth pouring it gradually so the sauce doesn't become lumpy, cook until
texture is stiff.

### Step 8

Let cool and refrigerate 1 hour or overnight.

### Step 9

Breading and frying: Roll the dough into rolls 4 inches long and 1 inch wide.

### Step 10

Coat with Italian seasoned breadcrumbs.

### Step 11

Refrigerate for 30 minutes.

### Step 12

Mix egg white and milk.

### Step 13

Dip rolls in egg mixture and bread crumbs again.

### Step 14

Deep fry in a wok or frying pan 2 to 3 minutes until golden brown.

### Step 15

Serve with mustard or deli brown mustard (optional) and pickles (optional)

### Step 16

Enjoy!

## :link: Source

- Tante Myrna Seccia