Roux-based Sauce For Meatballs Or Beef Tips

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 3
• 3 tablespoons butter or 3 tablespoons bacon grease
• 2 tablespoons flour
• 2 beef bouillon cubes or 1 cup beef stock
• 1/2 cup sour cream
• 1 teaspoon worcestershire sauce
• 1 teaspoon dill weed
• 1/2 teaspoon cayenne

Recipe

• 1 melt 3 tablespoons butter or bacon grease in a large saucepan.
• 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 return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while.
• 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 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.
• 6 at the last, add the dill, worchestershire sauce and cayenne. stir until well blended. enjoy.
• 7 read more: http://www.food.com/recipe/swedish-meatballs-in-sour-cream-sauce-61247#ixzz1l9rh5osf.