Beef and broth

• 3–4 lb (about 1.5 kg) beef roast
• 2 cans beef stock
• 2 cups water
• 4 small beef bouillon cubes
• 4 bay leaves
• Dried minced onion
• Worcestershire sauce
• Pepper to taste
• Salt to taste

Roux

• 1 stick (8 tbsp) of butter
• ½ cup all purpose flour

Final assembly

• additional flour, for dredging
• 2 eggs, beaten
• Bread crumbs, for dredging
• Vegetable oil or shortening, for deep frying

1. Add the beef/broth ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart. This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat.
2. Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product.
3. In a deep frying pan, prepare a light brown roux with the butter and flour.
4. While stirring the roux, slowly start adding the broth. It should accept all the broth to make a very thick sauce or gravy.
5. Season with salt a pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.
6. Start rolling the meat into small balls, about 1 ½ inch in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.
7. Deep fry in 350°F (175°C) vegetable oil or shortening until golden brown.
8. Serve hot with the sauce/gravy, perhaps with a starch such as mashed potatoes, rice, or egg noodles.