Peel the onions and dice them. If you prefer you could use a kitchen machine to do this: we need it very fine
Wash the parsley and only use the leaves. Cut them fine using the cook’s knife or use the kitchen machine for this. The stems could be used in the broth (see above)
Melt the butter in a skillet and first fry the onions at high fire and then smother them for 20 min until golden. While the onions are cooking, slice the meat in small pieces
When the onions are golden, bring the heat to low and add 90 g of the flour and mix on very low fire. Add the broth (may be some 400 ml). Keep the fire low and mix well continuously. I prefer a whisk but if your pan has a protective layer, use a wooden spoon
Then add more broth first (300-400 ml) and then add the flour (perhaps 80 g), every time mixing thoroughly and ensuring some thickening takes place before adding the next broth and flour portions. Be wise and always keep some flour and broth behind to make corrections
When a smooth mass is obtained increase the fire and keep stirring. The mixture is getting thicker. Do not let it cook yet and add now the cut meat and then bring it to a very slow simmer, while stirring. If you feel the mixture is too thick, add some broth. If it were too thin, best is to add a separate concentrated flour/broth mixture (no lumps please) slowly under stirring. Better this to be done when the mixture has cooled down somewhat. Also keep in mind that the mixture will get thicker in texture when it has cooled down
Add the finely chopped parsley leaves and mix. Add pepper, salt or other condiments to taste. Perhaps using a bit more is okay as the flavours will blend in over time. Check the ragout on taste and thickness and let it cool covered (a lid or plastic wrap), eventually in the refrigerator. The consistency of the ragout after cooling in the fridge should be such that it can be shaped with your hand. A too liquid ragout may lead to croquettes or bitter balls that ‘leak’ the ragout into the frying oil, which should be prevented by all means.