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Beef croquette

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Beef croquette

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Tempo de preparo

30 min(s)


10 servings


  • Beef muscle, cut into cubes | 1 kg
  • Salt | 10 g
  • Black pepper | 10 g
  • Onion cut into cubes | 250 g
  • Carrots, diced | 1 unit(s)
  • Coarsely chopped garlic cloves | 2 unit(s)
  • Chopped celery stalk | 1 unit(s)
  • White wine | 100 ml
  • Olive oil | 100 ml
  • Asterix Potatoes, peeled and halved | 300 g
  • Water | 1 l
  • Parsley and chives, chopped | 50 g
  • Beaten eggs | 5 unit(s)
  • Homemade breadcrumbs (good quality stale bread, grated) | 300 g
  • Oil | 1 l
  • Large pan | 1 unit(s)


  1. In a container place the muscle, salt, black pepper, onion, carrot, garlic, celery, white wine and mix. Store in the fridge for 24 hours.
  2. The next day, separate the meat from the marinade and set aside.
  3. In a pressure cooker, brown the meat well with the oil. Add the meat marinade and stir well until the vegetables are golden brown, about 5 minutes. If necessary, add a little water.
  4. Add the potato and water and cook under pressure for 35 minutes.
  5. Let cool and place in a container. In the bowl, knead with your hands until it forms a uniform dough.
  6. Add the parsley and chives and knead again, mixing everything together.
  7. Roll into balls to make the croquette.
  8. For breading: dip the dumplings in the beaten eggs.
  9. Dip in breadcrumbs one by one and set aside.
  10. Let the oil heat up well.
  11. Fry the dumplings 3 at 3 for 2 minutes.
  12. Dry them well and serve.

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