Roux Based Sauce For Meatballs Or Beef Tips Recipes

CREAM SAUCE FOR MEATBALLS (IKEA STYLE)

Steps:

• In a skillet, melt butter. When butter is melted, sprinkle flour into skillet. Stir to make a smooth roux.
• Slowly add beef stock, stirring to keep the sauce smooth. Add cream. Add soy sauce. Season to taste.
• Bring to a boil, reduce heat to simmer and allow to simmer until desired consistency. Serve alongside meatballs.

SWEDISH BEEF TIPS (SALLYE)

Steps:

• TO MAKE BEEF TIPS: Cut roast into bite sized cubes and lay out on a large cutting board or piece of parchment paper. Sprinkle generously with salt, pepper and garlic powder. Then sprinkle flour over the meat. Using your hands, mix the flour into the meat until all the meat is lightly covered with a flour coating. (You may have to add a little flour)
• Place a large heavy skillet or saucepan on medium high heat and add the olive oil. When oil is shimmering, add the beef tips in a single layer. Cook, turning as needed until all sides are browned. If your pan is not large enough, you may have to cook in batches. Remove meat from pan and set aside. Tent with foil to keep warm.
• TO MAKE GRAVY: Using same heavy pan still over medium high heat, add enough additional olive oil to make 2-3 tablespoons (you can eyeball this) Add flour to oil and use wooden spoon to deglaze the bottom of pan to mix with flour. Stir continually until you have a nice brown roux (this won't take too long) Add wine enough to cover bottom of pan, let simmer for just a minute Turn heat down to medium Add 1 teaspoon worchestershire sauce, 1 tablespoon of beef granules and water. Stir until well mixed, then fold in sour cream. Again, continue stirring with wooden spoon until sour cream is completely mixed into the gravy (this will take several minutes)
• Add meat back into gravy mixture, turn heat down to simmer. Stir until meat is coated with gravy. Cover and simmer for 20-30 minutes until beef is tender. If gravy begins to thicken too quickly, add more water a cup at a time.
• ** NOTE: You can use beef stock instead of the bouillon granules and water if you wish. You can also eliminate the wine if desired.
• Serve over buttered egg noodles, mashed potatoes or steamed rice. Yummers.

ROUX-BASED SAUCE FOR MEATBALLS OR BEEF TIPS

Steps:

• Melt 3 tablespoons butter or bacon grease in a large saucepan.
• Take off the heat, with a wooden spoon, stir into the pan 2 tbsp of flour and mix it to a smooth paste with the fat.
• Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while.
• Then pour in, all at once, the cup of stock. Raise the heat to moderate and, with a wooden spoon, beat this sauce together until it boils, thickens and becomes quite smooth.
• Then turn the heat down to the barest simmer. Still using the sppon, stir the sour cream into the sauce, about a tablespoons at a time. Use more than ½ cup if you like the sauce fairly thin.
• At the last, add the dill, Worchestershire sauce and cayenne. Stir until well blended. Enjoy.
• Read more: http://www.food.com/recipe/swedish-meatballs-in-sour-cream-sauce-61247#ixzz1L9rh5oSf.