Roux-Based Sauce for Meatballs or Beef Tips

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READY IN: 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 3 tablespoons butter or bacon grease in a large saucepan.
  • Take off the heat, with a wooden spoon, stir into the pan 2 tbsp of flour and mix it to a smooth paste with the fat.
  • Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while.
  • Then pour in, all at once, the cup of stock. Raise the heat to moderate and, with a wooden spoon, beat this sauce together until it boils, thickens and becomes quite smooth.
  • Then turn the heat down to the barest simmer. Still using the sppon, stir the sour cream into the sauce, about a tablespoons at a time. Use more than ½ cup if you like the sauce fairly thin.
  • At the last, add the dill, Worchestershire sauce and cayenne. Stir until well blended. Enjoy.
  • Read more: http://www.food.com/recipe/swedish-meatballs-in-sour-cream-sauce-61247#ixzz1L9rh5oSf.
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