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Fake Dutchman Beef Ragout is a braised beef stew thickened with béchamel and mushrooms, shaped into cylinders or balls, then breaded and deep fried for a crispy exterior. This Dutch classic combines slow-cooked tenderness with rich, creamy filling.
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Season roast with kosher salt & white pepper, then cut into stew cubes.
Brown meat in dutch oven, remove with slotted spoon
Cook onions & mushrooms in meat juices until soft, scraping the pan bottom & essentially deglazing with the moisture expressed by the vegetables
Add meat back to onion/mushrooms. Add 4 cups water & maggi seasoning
Simmer for several hours, until there is very little liquid remaining and the meat shreds easily.
Shred the meat in its juices (I used a potato masher) with the onions & mushrooms. Set aside.
In another large pan, melt butter over low heat. Add flour, garlic, thyme, white pepper, mixing well. Cook for a few minutes
Slowly add a bit of hot milk in at a time, stirring constantly, waiting for milk to be absorbed completely before each new addition, until all milk has been added.
Mix meat mixture into the bechamel. Stir thoroughly, ensuring even distribution.
Grate nutmeg over mixture, stir again.
Written automatically by CookOS, not by the creator.
Store cooled ragout mixture in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw overnight in the refrigerator before shaping and frying.
Dutch oven or heavy-bottomed pot (for braising) · slotted spoon · deep-fry thermometer (recommended for oil temperature control)
Written automatically by CookOS, not by the creator.
Simmer for several hours until there is very little liquid remaining and the meat shreds easily. This typically takes 2–3 hours depending on the size of your cubes.
Yes. Cool the finished ragout, cover, and refrigerate for up to 3 days. Chill thoroughly before shaping and breading for easier handling.
Use soy sauce (1 tbsp), beef bouillon cube dissolved in the simmering liquid, or additional salt and Worcestershire sauce to taste.
The recipe is designed for deep frying. Baking may not achieve the same crispy breaded exterior, but you can try brushing shaped, breaded pieces with oil and baking at 400°F until golden.
Grate nutmeg over the mixture after combining the meat with the béchamel, then stir again to distribute evenly, as written in the recipe.
