Goes well with pork, beef and lamb meatballs
Serves 4 Hot
Accompaniment Savoury Sauce Eggless
2 tbsp Butter
2 tbsp Plain Flour
240ml/8fl.oz. Beef Stock
120ml/4fl.oz. Double Cream
1 teasp Worcestershire Sauce
Salt and Pepper
1. Heat the butter in a small saucepan until hot then sprinkle in the flour and
cook over a medium heat, stirring, for 1-2 minutes.
2. Gradually add the beef stock, stirring constantly and continue to cook until
thickened and smooth.
3. Stir in the cream and Worcestershire sauce and season with salt and pepper.
You can then add well browned walnut sized meatballs to the sauce and continue to cook for a
further 5-10 minutes, spooning the sauce over the meatballs from time to time.
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