Ingredients
- beef roast3–4 lb (about 1.5 kg)
- beef stock2 cans
- water2 cups
- beef bouillon cubes, beef4 small
- bay leaves4
- Dried minced onion, dried, minced
- Worcestershire sauce
- Pepper, to taste
- Salt, to taste
- butter1 stick (8 tbsp)
- all purpose flour1/2 cup
- additional flour, for dredging
- eggs, beaten2
- Bread crumbs, for dredging
- Vegetable oil or shortening, for deep frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Add the beef/broth ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart. This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat.
Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product.
In a deep frying pan, prepare a light brown roux with the butter and flour.
While stirring the roux, slowly start adding the broth. It should accept all the broth to make a very thick sauce or gravy.
Season with salt a pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.
Start rolling the meat into small balls, about 1 ½ inch in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.
Deep fry in 350°F (175°C) vegetable oil or shortening until golden brown.
Serve hot with the sauce/gravy, perhaps with a starch such as mashed potatoes, rice, or egg noodles.