Russian Mushroom Sauce with Sour Cream and Dill

What you need

• 40 g (3 tbsp) butter
• 1 medium onion, finely chopped
• 300 g (10 oz) button mushrooms, wiped clean and sliced
• 2 tbsp all-purpose flour
• 200 ml (3/4 cup) chicken stock, warm
• 150 g (2/3 cup) sour cream, full-fat, at room temperature
• 2 tbsp fresh dill, chopped
• 1/2 tsp salt, or to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Melt the butter in a wide pan over medium heat.

2. 2

   Add the onion and cook, stirring, until soft and translucent, 4-5 min.

3. 3

   Add the mushrooms and the salt. Cook over medium-high heat until their liquid has evaporated and they are golden, 8-10 min.

4. 4

   Sprinkle the flour over the mushrooms and stir for 1 min so it loses its raw smell.

5. 5

   Pour in the stock a little at a time, stirring so no lumps form.

6. 6

   Simmer over low heat until the sauce thickens, 4-5 min.

7. 7

   Turn the heat to its lowest setting and stir in the sour cream. Warm for 2-3 min without letting it boil, or it may split.

8. 8

   Season with pepper, taste for salt and stir in the dill.

9. 9

   Serve hot over meat or dumplings.

Imported from cookingnook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.