Gastronomixs

Goulash croquette

To make this croquette, traditional Hungarian stew has been processed into a salpicon. 

Goulash croquette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1.2

kg

beef

As needed:

 

bouquet garni

2.4

litres

water    

18

g

gelatin

300

g

butter

40

g

onion, finely diced (brunoise)

20

g

garlic, finely chopped

600

g

red pointed sweet peppers, finely diced (brunoise)

80

g

tomato purée

As needed:

 

ground paprika

360

g

flour

As needed:

 

salt and pepper

As needed:

 

flour

As needed:

 

egg white

As needed:

 

coarse breadcrumbs

Preparation method

  • Put the meat in a pan of cold water together with the bouquet garni and salt and heat.
  • Use a skimmer to remove any froth that appears on the top of the stock.
  • Once the meat is done, turn off the heat and leave the stock to cool with the meat in it.
  • Remove the meat from the pan after a few hours and cut into small cubes. Strain the stock.
  • Soak the gelatin leaves in cold water.
  • Melt the butter in a pan and wait until it has finished bubbling.
  • Braise the onions, garlic, and sweet pepper in the butter until done.
  • Add the tomato purée and ground paprika and stir well.
  • Add the flour in one go.
  • Stir thoroughly with a rubber spatula until you have a smooth mixture.
  • Cook the roux for three minutes to cook the flour. It is done as soon as the roux starts to ‘sweat’.
  • Add the stock in three parts while continuing to stir to prevent lumps from forming.
  • Bring the salpicon to the boil and add the gelatin leaves which have been squeezed out.
  • Stir until the gelatin leaves have completely dissolved and allow to cool slightly.
  • Add the meat and season to taste with salt and pepper.
  • Cover the mixture and set in the refrigerator to firm up.
  • Portion the salpicon into the size of a croquette and roll the portions into the desired shape.
  • Coat the salpicon twice à l’anglaise (flour – egg white – breadcrumbs). Omit the first step (flour) when coating them for the second time.
  • Deep-fry the croquettes in oil at 180°C.

Serving suggestions

  • As a snack on its own.
  • Variation tip: add caraway seeds and chilli pepper to enhance the typical flavour of goulash.
  • In a composition with components of potato and sweet pepper.
  • Serve the croquette with sweet pepper rouille. 

Previous page