Nope, I can’t get enough of this sauce (the 2nd one), and neither will you if you try it. Any sort of beef will do, and it’s easy as can be.
Here’s a kinda "recipe" for a pound of ground beef, which in my case was La Cense grassfed. But first, here’s what it ends up looking like, flash enabled.
OK, we’ll presume you know how to make balls out of ground beef. Get your cast iron or equivalent online & fatted up with tallow, lard, or bacon drippings (I used the later, about 2 heaping tbsp — don’t be shy). Fry up your meatballs, but on low to medium low heat. Be patient, they have to cook through. You’re not merely browning them.
When done, move to a plate in the oven on warm. Now comes the fun.
1/4 cup of any red wine will do to deglaze the pan using a spatula. Then, in goes two soup ladles of beef stock (whatever you have and obviously, this will effect quality). I used my own beef stock and the last batch was particularly rich. Bring it to a boil, reduce to simmer, add three pats of butter and then three heaping tbsp of crumbled blue cheese. Let it simmer a while until smooth and reintroduce the meatballs.
1 tbsp at a time, stir in crème fraîche, sour cream, or even yogurt until smoother, tasting after each addition. I think it came out to 2 tbsp for me (of crème fraîche). Here’s a view without the flash.