Roux-Based Sauce For Meatballs Or Beef Tips

• 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

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 1/2 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.

butter, flour, beef bouillon cubes, sour cream, worcestershire sauce, dill weed, cayenne

Taken from www.food.com/recipe/roux-based-sauce-for-meatballs-or-beef-tips-454849 (may not work)