Beef stroganoff-style meatballs in sour cream sauce
A mix of beef and pork gives the dish protein, iron, and a juicier texture. Sour cream and tomato paste turn quick meatballs into a low-carb sauce inspired by beef stroganoff.
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2 kg 857 gram
Servings: 2 (1 serving ≈ 250 gram)
Digestion time: 24 hour
Complete protein: ✔
Grind or finely chop the beef (250 g) and pork (150 g), then mix with salt and black pepper to taste. Shape small meatballs about the size of a walnut.
Heat the ghee (20 g) and fry the meatballs over high heat for about 5 minutes, stirring often so they sear quickly on all sides.
Add tomato paste (10 g) and sour cream 30% (70 g), gently mixing the sauce around the meatballs.
Lower the heat, cover the pan, and simmer for another 10 minutes. Taste the sauce at the end and add salt or pepper if needed.
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