Dutch Kitchen Ham Gravy for Verenika, Spaetzle, Egg Noodles, Etc
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 453.59 g ham steak, cubed
- 946.0 ml buttermilk
- 340.19 g can evaporated milk
- 453.59 g container sour cream
- 44.37 ml ham soup base (can adjust to taste)
- cornstarch (to thicken)
directions
- Place the ham in the bottom of a large pot over medium heat for a few minutes to get the flavor and juices out.
- Pour in the buttermilk, evaporated milk, sour cream, and ham base.
- Heat through, but do not bring to a boil.
- Mix the cornstarch (I start with a tablespoon or two) with cold water and stir into the gravy. Keep stirring for a minute or two to keep it from settling at the bottom. Repeat this until it is the consistency you want.
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