Preheat the oven to 200 degrees. Peel the potatoes, cut into slices and mix with olive oil and salt. Place on a baking sheet covered with baking paper on the top rack and bake in a 200 degree oven for 20-25 minutes, until the potatoes are golden and cooked.

For the beetroot salad, drain the excess liquid from the beetroot and mix the beetroot with mayonnaise. Season with salt and pepper.

Peel the onion and cut into thin slices. Heat in a high-sided pan covered with oil until glassy and set aside.

Place the slices of meat on a cutting board, cut the pieces of meat in half and pound them a little thinner and season with salt and pepper. In a soup plate, mix 70-80 g of flour with a little salt and bread the pieces of meat in it.

Heat the oil in the same pan where you fried the onion and brown the pieces of meat on both sides and place the onion back in the pan. Pour the broth and 800 ml of water into the pan, heat until boiling. Then reduce the heat and simmer for 30 minutes on low heat, test the doneness of the meat with the tip of a sharp knife.

Place the pieces of meat on a plate and stir in the sour cream to the sauce, season with salt and pepper. Return the meat to the pan and heat everything together for a few more minutes.

Serve the creamed meatballs with baked potatoes and beetroot salad. Enjoy!