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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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