Swedish Meatball Gravy: Difference between revisions
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[[Category: | [[Category:Cooking]] | ||
=== Ingredients === | === Ingredients === | ||
*4 tbsp unsalted butter | *4 tbsp unsalted butter | ||
| Line 6: | Line 6: | ||
*2 cups water | *2 cups water | ||
*1 cup heavy cream | *1 cup heavy cream | ||
*2 tbsp | *2 tbsp Worcestershire | ||
*1 tsp dijon | *1 tsp dijon mustard | ||
*1/2 tsp garlic | |||
*1/2 cup sour cream | *1/2 cup sour cream | ||
*1 can cream of mushroom soup | *1 can cream of mushroom soup | ||
| Line 14: | Line 15: | ||
#Disolve the beef broth into the water | #Disolve the beef broth into the water | ||
#Make a light brown rue with the butter and flour | #Make a light brown rue with the butter and flour | ||
#Slowly add the broth into the rue | #Slowly add the broth into the rue while stirring | ||
#Slowly add the heavy cream while stirring | |||
#Add the Worcestershire and dijon and garlic | |||
#Simmer until it thickens | |||
#Add in the mushroom soup and sour cream and salt and pepper | |||
Latest revision as of 20:24, 25 December 2023
Ingredients
- 4 tbsp unsalted butter
- 4 tbsp flour
- 3 tsp beef bullion
- 2 cups water
- 1 cup heavy cream
- 2 tbsp Worcestershire
- 1 tsp dijon mustard
- 1/2 tsp garlic
- 1/2 cup sour cream
- 1 can cream of mushroom soup
- salt & pepper to taste
Directions
- Disolve the beef broth into the water
- Make a light brown rue with the butter and flour
- Slowly add the broth into the rue while stirring
- Slowly add the heavy cream while stirring
- Add the Worcestershire and dijon and garlic
- Simmer until it thickens
- Add in the mushroom soup and sour cream and salt and pepper
