Quote:
Originally Posted by GardeningCook
Of course!!!!
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It is really the dill sour cream thing that caught my eye.
I thought Vladimir might want to try it is he hasn't already.
It is something I make for schnitzel.
Make a roux (flour and oil) out of the drippings from the schnitzel with some flour.
Don't over brown it you just want to cook the flour to get rid of the raw taste of flour.
When this is done you add some water and or milk to make a regular gravy. At the very last you add crushed dill seed dill weed and sour cream salt and pepper and let it simmer at a low heat until it is at your desired thickness.
Just a thought.
Worth