Oxjärpar Med Gräddsås (Swedish Beef Croquettes) - cooking recipe

Ingredients

800 g ground beef
300 ml heavy cream
milk (see below)
200 ml dry breadcrumbs
2 eggs
2 egg yolks
1 onion, finely chopped
1 tablespoon butter
salt
pepper
1 pinch nutmeg
75 g butter, at room temperature
3 tablespoons parsley, chopped
1 dash Worcestershire sauce (optional)
salt
pepper
1 tablespoon butter
1 tablespoon wheat flour
350 ml beef stock (cubes+water)
1 teaspoon soy sauce
250 ml heavy cream
salt
pepper

Preparation

Heat the oven to 235 C/455\u00b0F.
Soak the breadcrumbs in the cream. Different brands of breadcrumbs absorb different amounts of liquid, so add some milk if it becomes very dense. Stir to avoid lumps.
Mix butter, parsley, Worcester sauce, salt and pepper to a parsley butter. Divide in eight balls.
Fry the onion in the butter until transparent. Let cool.
Mix ground beef, breadcrumbs, eggs, egg yolks, fried onion, salt, pepper and nutmeg.
Using wet hands, make eight croquettes with a round shape, like chicken breasts. Fill them with the parsley butter balls. Put in a greased oven casserole.
Bake in the oven for 20 minutes, turning once.
In the meantime, make the sauce: Slowly fry the flour in the butter until browned. Add stock and soy sauce and simmer for five minutes. Add cream and reduce the sauce to desired thickness. Season with pepper and salt if necessary.
There will probably be some fat from the croquettes in the tray. Discard that.
Serve the croquettes hot with sauce, boiled or fried potatoes, pickled cucumber and blackcurrant jelly.