Prep 5 mins
Cook 20 mins
- 15 g unsalted butter
- 1 tablespoon fresh dill, chopped
- 500 ml beef stock
- 1⁄2 teaspoon lemon juice
- 150 ml sour cream
- salt and pepper
- Melt butter in pan, add dill and stir gently over low heat for a few minutes.
- Heat stock and add the dill to it.
- Mix in the lemon juice and cream.
- Season and serve.