Scrub or peel the potatoes, cover with water, add salt, bring the pot to a boil, reduce heat, and cook the potatoes under a lid for about 15 minutes until tender.

Drain the water, and keep the potatoes warm under the lid.

At mealtime, add chopped parsley and butter, and toss gently.

Shape the meat into 2 patties, and give them a light press – they should have a slightly 'plump' appearance so they are not too thin but still have a good flat surface for frying.

Score the surface lightly in both directions to create a crisscross pattern.

Season with salt and pepper.

Heat butter and oil in a pan until the butter is well-frothy, and fry the patties for 2-3 minutes on each side until they have a good color but are not completely cooked through.

Remove the patties from the pan.

Peel the onions, halve them, and slice them.

Sauté the onions until soft in the same pan with a bit more fat – this takes 8-10 minutes.

Season with salt, pepper, and a bit of vinegar, then remove the onions from the pan.

Return the patties to the pan, and add broth.

Let the patties simmer in the sauce for 5-8 minutes – depending on how you like your patties.

Remove the patties from the pan again.

Shake flour and water together, and whisk the flour mixture into the broth.

Boil until the sauce thickens.

Add cream, and let the sauce simmer for another 5-6 minutes.

Season with salt, pepper, and a drop of vinegar, and adjust with a bit of browning if needed.

Serve the patties in the sauce with onions on top, and potatoes and beets on the side.