Traditional Dutch Goulash Kroket

Method

1. Dice the beef and sauté with onion and garlic until browned.
2. Stir in tomato paste, then add beef broth, paprika, thyme, cumin, salt, and pepper.
3. Simmer for 1 hour until the meat is tender.
4. Form the mixture into small croquettes, coat in flour, egg, and breadcrumbs.
5. Fry in hot oil until golden brown and crispy.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.