I hesitate to say that something is the "best ever" mostly because bragging like that can come back and bite you in the butt; however, in this case I have every confidence the claim will stand the test of time.
It is no secret we love our gravies and sauces around here so it never fails that I'm always coming up with an excuse to whip one up. Last night's mashed potatoes left over from the other night along with the second round of meatballs from the ones we made in bulk a few weeks ago for freezer fodder were the reasons to get the ball rolling on this one.
Onion sauteed in butter until golden then made into a roux with a little flour followed by a can of beef consomme' (not stock but good old Campbell's) makes the basis of this one. Topped off with a little ketchup for color, worcestershire sauce for flavor and sour cream because without it, the sauce wouldn't be "stroganoff" and there you have it.
Slathered over warmed meatballs and dinner was on. Rich in beefy flavor with a creamy consistency, I daresay you could use this sauce with pork chops, steak - either rich man's ribeye or poor man's salisbury, or even on slices of deli roast beef in a hot roast beef sandwich. Your audience will be slaves to your every wish. Heck, I can even imagine it with a mess a' liver and onions. OK - I guess I might have gone a little too far on that one. Just give it a try. I bet you'll love it.
Sour Cream Stroganoff Sauce (from JBug’s Kitchen Antics adapted from Best of Bridge)
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 – 10 ounce can Campbell’s beef consommé (no substitutions)
1 cup sour cream
Salt and coarse ground black pepper
Melt butter in a large skillet over medium high heat. Add onions, and cook stirring occasionally until golden brown. Sprinkle flour on top of onions and mix well. Continue to cook and stir for 1 minute. Add consommé, ketchup and Worcestershire sauce and cook stirring until mixture thickens and bubbles. Lower heat and whisk in sour cream. Heat slowly but do not allow to boil or mixture will separate. Serve.
A year ago - Beef Nacho Casserole
Two year's ago - Salmon Pot Pie
Three year's ago - Stacked PIzza and Fried Ravioli