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Correo Electrónico
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Ingredientes
- 10mls olive oil
- 500g stewing beef, cut into large strips
- salt and freshly ground black pepper to season
- 1 small onion, peeled and quartered
- 1 bay leaf
- 2 whole cloves
- A few sprigs of thyme
- 500mls water
- For the salpicon
- 50g butter
- 50g flour
- 500mls beef stock (made from cooking the meat)
- 60g spring onions, sliced
- 4 x 1.65g sheets gelatine
- salt and freshly ground black pepper to season
- a pinch of nutmeg
- 45mls finely chopped flat leaf parsley
- 15mls Dijon mustard
- For the Bitterballen (this will do 6)
- Oil for deep frying
- 10g seasoned flour
- 1 egg, beaten
- 65g fresh breadcrumbs
View Full Recipe at Lavendar and Lime
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