Roux-Based Sauce For Meatballs Or Beef Tips

1. 1

   Melt 3 tablespoons butter or bacon grease in a large saucepan.

2. 2

   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.

3. 3

   Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while.

4. 4

   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.

5. 5

   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 1/2 cup if you like the sauce fairly thin.

6. 6

   At the last, add the dill, Worchestershire sauce and cayenne. Stir until well blended. Enjoy.

7. 7

   Read more: http://www.food.com/recipe/swedish-meatballs-in-sour-cream-sauce-61247#ixzz1L9rh5oSf.

* Per serving · 4 servings · Values may vary.

No additional tips available.