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Ingredients
250 ml beef stock made out of a 2/3 of a Knorrcube. 25 gr butter 1.5 tbsp flour 125 ml double cream 4-5 sprigs of dill, finely chopped
Method
In a little sauce pan, on a medium heat melt the butter. Add flour and fry for about 1-2 minutes. Slowly add beef stock constantly stirring to make a roux, make sure all beef stock gets absorbed by the flower, it will look like thickish sauce of a brown colour. Boil for a minute, stir ... do not let it burn. Add double cream, stir well, bring to boil. Add dill and boil for 5 minutes, it will thicken a bit. Usually no extra seasoning needed. Serve hot over <a href="index.php?view=7">meatballs</a>.
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