300 g of lean beef (patty or brisket) ground
200 g of sausage ground
5 cloves of garlic, minced
1/4 cup of heavy cream (60 ml)
1 egg
1 tablespoon of salt
Oil for greasing
4 cups of oil (960 ml - for frying)
For the sauce
1 medium onion (100 g), chopped
2 tablespoons of butter
4 tablespoons of oil
1/4 cup of vinegar (60 ml)
4 tablespoons of ketchup
1/2 tablespoon of wheat flour
1 cup of water (240 ml)
1/2 tablespoon of salt
300 g of lean beef (patty or brisket) ground
200 g of sausage ground
5 cloves of garlic, minced
1/4 cup of heavy cream (60 ml)
1 egg
1 tablespoon of salt
Oil for greasing
4 cups of oil (960 ml - for frying)
For the sauce
1 medium onion (100 g), chopped
2 tablespoons of butter
4 tablespoons of oil
1/4 cup of vinegar (60 ml)
4 tablespoons of ketchup
1/2 tablespoon of wheat flour
1 cup of water (240 ml)
1/2 tablespoon of salt
In a medium bowl, combine the beef, sausage, garlic, heavy cream, egg, and salt
Mix well
Grease your hands with oil and shape this mixture into an oval-shaped meatball cake, approximately 16 cm in length. Reserve
Keep it warm
Heat some oil in a medium pan over low heat
Add the reserved beef mixture and fry, turning occasionally, until browned (approximately 12 minutes)
Remove from heat
Use a skimmer to remove the meatball from the oil, drain on paper towels, and keep warm
Prepare the sauce: In another pan, over low heat, sauté the onion in butter and oil, stirring occasionally, until soft (approximately 10 minutes)
Add the vinegar and let it simmer for about 1 minute
Add the ketchup, flour, water, and salt
Mix and cook, stirring, until slightly thickened (approximately 2 minutes)
Transfer to a serving dish, and place the reserved meatball cake on top
Serve warm
294 calories per slice
