Dutch Croquetten

500 g gravy beef, cubed
Beef stock
2 tbsp butter
4 tbsp flour
½ cup milk
½ cup chicken broth
½ tsp paprika
¼ tsp chilli powder
1 tsp curry powder
½ tsp SIDS SALT & PEPPER
1 tsp SIDS HOT WORCESTER SAUCE
1 tsp fine chopped fresh parsley
250 g spiced Gouda cheese, cut in strips
1 egg
½ cup flour
2 tbsp water
1½ cups seasoned breadcrumbs
1 cup rice bran oil, for frying

Place gravy beef in a crockpot and cover with beef stock. Cook for 6 hours. Strain, retaining liquid and set aside.
Melt butter in a saucepan over low heat. Stir in flour until smooth and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked beef and season with paprika, chilli powder, curry powder, SIDS SALT & PEPPER, SIDS HOT WORCESTER SAUCE and parsley. Stir to blend well. Remove from heat and set aside to cool to room temperature.
When the meat mixture is cooled and slightly firm, shape into cylinders 8-10 cm long and 4 cm wide. Press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
Heat oil in a large skillet. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain and serve hot.