This is a simple sour cream sauce that you can swap out ingredients to suit your needs. It makes it good for beef, chicken or pork. Make it "international" or regional with the simple addition of spices and herbs as well.It can be used with pasta, noodles, rice and over potatoes. A go to recipe you can use again and again. If you like recipe, see more at mybestcookbook.wordpress.com
1In a saute pan, make a roux with the flour and butter. Cook a minute or two to cook the flour.
2Add the beef stock and whisk into the roux heating until it bubbles and thickens. Season with salt and pepper. Take off the heat and whisk in the sour cream. Serve.
3Note: use chicken stock as an alternative, and any fresh herbs you like. Use chipotle peppers or other hot peppers to make a Southwestern sauce. Use on meatloaf, baked chicken, pork chops or roast. Add horseradish and use with rib roast. Add dill or chives and put over baked potatoes. Great over meatballs too. Use as a gravy for rice or noodles as a side. Just be as creative as you wish.
4You can increase this recipe by keeping the ratio of 1:1:1. One tablespoon flour to one tablespoon of butter to one cup of liquid. To double do 4 TBSP flour, to 4 TBSP butter to 4 c liquid.