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The appetizer, Chic bistro

Beef bourguignon croquettes

Beef bourguignon croquettes are a breaded, fried appetizer for 6 people made from shredded leftover bourguignon. They take 45 minutes of active work and can be shaped and breaded the day before, leaving only frying for the last minute. Difficulty is moderate, cost is about €1.90 per person, and the key is a firm filling made with sauce reduced until it coats a spoon.

Sunday's beef bourguignon puts on its party clothes and turns into golden croquettes, and I promise your guests won't leave a single crumb.

Beef bourguignon croquettes
For
6 people
Work
45 min
Total time
2 h 10
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.90
Calories per person
260 kcalcalculated by Kiloach, your weight coach

Under the golden, crackling crust sits the melting texture of beef bourguignon, shredded and bound with a béchamel that holds the filling together without weighing it down. The reduced sauce concentrates the wine and herb flavors, and the grainy mustard in the dipping sauce wakes up every bite. This is an appetizer with real character, nothing like store bought croquettes.

These make a great appetizer for a dinner with friends in fall or winter, especially if you already have leftover bourguignon in the fridge from Sunday. Serve them before a festive family meal, they please kids and adults alike and pair naturally with a glass of red wine or a warm spiced grape juice.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 20 min
  2. The same day 1 step
  3. Before the guests arrive 1 step, 3 min
  4. When it's time to serve 1 step

The day before, shred the beef, reduce the sauce, mix the filling, and shape and bread the croquettes, then keep them on a tray in the fridge. In the morning, make the mustard and chive dipping sauce. Just before guests arrive, heat the oil and fry the croquettes in batches, then plate them right when you're ready to serve so they stay crisp.

The ingredients

6 people

Butcher

  • Cooked beef bourguignon with its sauce 600 g

Dairy

  • Butter 40 g
  • Milk 25 cl
  • Eggs 2
  • Thick sour cream 100 g

Pantry

  • Flouroften in the pantry 50 g
  • Flour for breadingoften in the pantry 60 g
  • Fine breadcrumbsoften in the pantry 120 g
  • Frying oiloften in the pantry 1 kg
  • Grainy mustardoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Chives 1 bunch

Allergens Gluten, Lactose, Eggs, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Finely shred the beef with a fork and reduce its sauce in a saucepan until syrupy.

    Remove the carrots and bacon bits, they make the filling hard to shape.

  2. Make a thick béchamel with the butter, flour, and milk, then mix it into the beef and reduced sauce, adjust the seasoning, and spread it in a dish to cool. 20 min

    The filling should pull away from the sides of the pan, if it's still runny, cook it two minutes longer.

  3. After 3 hours in the fridge, shape walnut sized croquettes, roll them in flour, beaten eggs, then breadcrumbs, and arrange them on a tray in the fridge.

    Double bread them for a crust that won't crack, pass them through the egg and breadcrumbs a second time.

The same dayDuring the day, whenever you get a moment.

  1. Mix the sour cream, grainy mustard, and chopped chives for the dipping sauce, and keep it chilled.

    Taste before adding salt, the mustard already seasons it a lot.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Heat the oil to 175°C and fry the croquettes in small batches, then keep them warm in a low oven on paper towels. 3 min

    A piece of bread that browns in 30 seconds tells you the oil is at the right temperature.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the croquettes on a platter with the mustard dipping sauce in the center.

    Serve them right away, the crust loses its crunch if it waits under a towel.

Our tips to get it right

  • Shape the croquettes with damp hands rather than floured ones, the filling sticks less and the breading holds better afterward.
  • Fry in small batches of 6 to 8 croquettes at most, the oil cools down fast if you crowd the pot and the breading turns greasy.
  • If you don't have a fry thermometer, test with a piece of bread, it should turn golden in about thirty seconds.

The variations

  • Swap the beef bourguignon for leftover beef daube or braised beef cheek, the method stays the same as long as the meat is tender.
  • For a vegetarian version, use mushrooms and lentils braised in red wine instead of beef, the béchamel and breading stay unchanged.
  • For kids or a quicker version, shape smaller croquettes, they cook in two minutes and can be eaten without sauce if you like.

What to serve it with

  • A glass of light red wine
  • A lamb's lettuce and walnut salad
  • A warm spiced grape juice

Storage

Raw, breaded croquettes keep for 2 days in the refrigerator in a sealed container, or you can freeze them raw on a tray before bagging them. Fry them straight from frozen, adding a bit more time, and reheat already fried croquettes in the oven for a few minutes rather than the microwave to keep them crisp.

Questions about this recipe

Can you make these croquettes with store bought bourguignon?

Yes, as long as it's well cooked and the sauce is thick enough once reduced. Drain the meat well before shredding it so the filling doesn't get too watery.

How do you keep the croquettes from bursting while frying?

The filling needs to be cold and firm before breading, so take it out of the fridge right before shaping. A double layer of breading also helps keep the crust intact during frying.

Can these croquettes be baked instead of fried?

Yes, bake at 200°C for about fifteen minutes, flipping halfway, with a drizzle of oil on the tray. The crust will be less crisp than fried but still good.

How do you plate these nicely for a cocktail party?

Stick a toothpick in each croquette and arrange them in a circle around the bowl of mustard sauce. A pinch of chopped chives on top adds an instant pop of color.

Can beef bourguignon croquettes be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make beef bourguignon croquettes?

Allow 2 h 10 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in beef bourguignon croquettes?

About 260 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does beef bourguignon croquettes cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

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