This is by far the best sauce I have made. Have to agree and will do it the next time and that is the meat should be precooked before adding to sauce. As for the thickening, I added a can of mushroom soup with the can of consumme and skipped the burgandy. Once the mixture melded together, I then did the flour mixture and added the sour cream. My son, who thought the stuff was going to be gross, ate three helpings. This sauce would be good with left over roast beef.
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This is by far the best sauce I have made. Have to agree and will do it the next time and...