|Onion||1 Small, minced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Beef broth||1⁄4 Cup (4 tbs) (regular-strength)|
|Sour cream||1⁄2 Pint|
|Dill weed||1⁄2 Teaspoon|
Heat butter or margarine in a heavy pan; add onion and saute until onion is limp.
Stir in flour and cook until blended and bubbly.
Slowly stir in broth and cook, stirring, until thickened.
Mix in sour cream, 1/2 teaspoon dill weed, and salt and pepper to taste.
Do not let sauce boil after sour cream has been added. (Reheat over low heat, stirring constantly, just to the boiling point.)