Updated Monday, March 24th, 2003
Yield: 6 servings
About 30 minutes before the meat is done, add the carrots, pearl onions, and potatoes. Add the peas during the last few minutes of cooking. Dissolve the remaining 2 tablespoons of the flour mixture in a little cold stock or water. Use it to thicken the gravy. Gradually whisk the sour cream into the thickened gravy, being careful not to allow it to boil.
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