Instructions:
Pat meat dry with towel. Heat butter in deep pot or Dutch oven. Stir in flour and make a roux. Add hot water, stock and salt, stirring until well blended and smooth. Add the peppercorns, the onion studded with cloves and the bay leaf and boil for 5 minutes. Add the meat and simmer for 1½ hours. Add the wine, lemon juice and capers and simmer for 15 minutes. If sauce thickens too much, add a little more stock.
When meat is tender remove the onion and bay leaf. Adjust seasonings. Stir in sour cream and more wine or lemon juice as needed.
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