SOUR CREAM GRAVY RECIPE RECIPES

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RICH SOUR CREAM GRAVY RECIPE - FOOD.COM



Rich Sour Cream Gravy Recipe - Food.com image

I found this going through some of my mothers old recipes. I know she made this often and it is delicious.

Total Time 11 minutes

Prep Time 5 minutes

Cook Time 6 minutes

Yield 2 1/2 cups

Number Of Ingredients 8

1 3/4 cups hot poultry drippings from a roasting chickens
1/4 cup all-purpose flour
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil, crushed
1/4 teaspoon miniced dried onion
1/4 teaspoon salt
1 dash pepper
3/4 cup sour cream

Steps:

  • Pour drippings from the roast poultry into a 2-cup glass container. Skim off the fat.
  • Return 1/4 cup of fat to roasting pan.Blend 2 tablespoons of flour into the fat in the pan.
  • Cook and stir 1 to 2 minutes. Loosening bits crusty bits in pan.
  • Add Worrcestershire sauce, basil, onion, salt and pepper to juices in the glass measuring cup.
  • Add enough water to make 2 cups.
  • Stir into mixture into roasting pan. Cook and stir until thickened and bubbly
  • Stir the remaining 2 tablespoons of flour into the sour cream.
  • Gradually blend 1/2 cup of hot mixture into the sour cream. Stir the sour cream mixtujre into the gravy.
  • Cook and stir until bubbly about 1 minute more.

Nutrition Facts : Calories 181.4, FatContent 13.7, SaturatedFatContent 8, CholesterolContent 35.9, SodiumContent 310.4, CarbohydrateContent 12.2, FiberContent 0.4, SugarContent 2.7, ProteinContent 2.8

POT ROAST WITH SOUR CREAM GRAVY RECIPE | ALLRECIPES



Pot Roast with Sour Cream Gravy Recipe | Allrecipes image

This is a delicious pot roast with vegetables and a hint of dill, served with its own sour cream gravy.

Provided by DeannaU

Categories     Main Dishes    Beef    Pot Roast Recipes

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Cook Time 3 hours 10 minutes

Yield 8 servings

Number Of Ingredients 13

2 tablespoons all-purpose flour, divided
1 teaspoon salt
¼ teaspoon ground black pepper
1 (2 1/2 pound) beef chuck roast
1 tablespoon olive oil
¼ cup water
1 tablespoon vinegar
2 teaspoons dried dill weed, divided
5 small potatoes
5 carrots, quartered
1 pound zucchini, cut into chunks
water as needed
1 cup sour cream

Steps:

  • Mix 1 tablespoon flour, salt, and pepper together in a shallow bowl. Coat entire beef roast with flour mixture.
  • Heat olive oil in a large pot over medium heat; cook beef roast in the hot oil until browned on all sides, about 5 minutes. Add 1/4 cup water, vinegar, and 1 teaspoon dill to the pot. Cover pot and simmer until pot roast is tender, about 2 hours.
  • Arrange potatoes and carrots around roast; cover pot and cook until potatoes are tender, about 40 minutes. Add zucchini to roast mixture; cook until zucchini is tender, about 20 minutes.
  • Transfer roast and vegetables to a warm serving platter; cover loosely with aluminum foil. Pour the remaining drippings into a bowl.
  • Whisk 1 tablespoon drippings and 1 tablespoon flour together in the same pot; cook and stir over low heat until smooth and bubbly, 1 to 2 minutes. Remove pot from heat. Pour remaining drippings into a measuring cup, adding enough water for total liquid to equal 1 cup.
  • Return pot to stove and stir drippings-water mixture into flour mixture; bring to a boil and cook gravy for 1 minute. Remove pot from heat and season gravy with salt and pepper. Stir sour cream and 1 teaspoon dill into gravy until smooth. Heat gravy over low heat until warmed, 2 to 3 minutes; serve alongside roast and vegetables.

Nutrition Facts : Calories 421.9 calories, CarbohydrateContent 32.4 g, CholesterolContent 77.3 mg, FatContent 23.1 g, FiberContent 4.9 g, ProteinContent 21.8 g, SaturatedFatContent 10 g, SodiumContent 392 mg, SugarContent 4.2 g

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