Sour Cream Sauce
A savory, slightly tangy sour cream sauce for all sorts of cooked meats. You can use this sour cream gravy on beef, chicken, or pork.
A few weeks back, I was making pork cutlets and trying to think of a sauce for the meat. Honestly, I get bored of traditional brown and cream gravies and often try new things. So, I decided to create a sauce, from the pan drippings, that used sour cream instead of heavy cream.
Now, the recipe we’re sharing today is a slightly modified version of my own. Best of all, Kim provided instructions on how to make the sour cream sauce with or without pan drippings.
How to make sour cream sauce from scratch?
First, start by warming pork chop or chicken pan drippings over low heat. Now, add in the sour cream.
After that, pour in the Worcestershire sauce and sprinkle in the dried paprika.
Then, stir the ingredients together as they heat.
Last, once they’re warm, do a taste test and add salt and pepper if needed.
The sauce can be stored, in a sealed container, in your fridge for up to 3-days.
How to make sour cream gravy without pan drippings?
- First, place a medium sized skillet over low-medium heat. Toss in the butter and let it melt.
- Next, once the fat has melted, whisk in the all-purpose flour. Let the roux cook, while whisking, for 2-3 minutes.
- Then, pour in the beef broth and Worcestershire sauce. Stir to combine everything.
- Afterward, stir in the sour cream and ground paprika.
- Last, let the gravy cook until it reaches your desired thickness. Do a taste test and add salt and pepper, if needed.
- This sauce will also hold for up to 3-days when properly stored in your fridge.
Recipe Tips:
- If you use vegetable broth in place of the beef broth and use a vegan or vegetarian Worcestershire, then this recipe could be vegetarian.
- To be honest, I prefer the pan drippings version of this recipe because it’s also flavored with whatever seasonings you used on the meat. Just something to keep in mind.
- Don’t confuse this sauce with it’s Tex-Mex cousin used on chicken and beef enchiladas. It’s not the same sour cream sauce.
More Condiments You May Love
Ingredients
Sauce Using Pan Drippings:
- Drippings from the pan
- ⅓ cup sour cream
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
Sauce without Pan Drippings:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- ⅓ cup sour cream
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
With the Pan Drippings:
- Place the pan with drippings on the stove top over low heat. Add the sour cream, Worcestershire sauce, and paprika. Stir to combine.⅓ cup sour cream1 tablespoon Worcestershire sauce¼ teaspoon smoked paprika
- Taste, and season with salt and pepper. Serve over your favorite pork, chicken, or beef.Salt and pepper
- Store any leftovers in the refrigerator for up to 3 days
Without the Pan Drippings:
- Heat a medium skillet over low-medium heat. Add the butter, and allow it to melt. Whisk in the flour until well combined. Continue whisking for 2 to 3 minutes.2 tablespoons unsalted butter2 tablespoons all-purpose flour
- Pour in the beef broth and Worcestershire sauce. Whisk until smooth and thickened, then add the sour cream and paprika. Taste, and season with salt and pepper.1 cup low-sodium beef broth1 tablespoon Worcestershire sauce⅓ cup sour cream¼ teaspoon smoked paprikaSalt and pepper
- Serve with your favorite pork, chicken, or beef.
- Store any leftovers in the refrigerator for up to 3 days.
Notes
- Yields: ½ cup to 1 ½ cups depending on which type is made. Serves: 4 to 12 (about 1 ounce each)
- The calories listed are an approximation based on the ingredients in the recipe card and the serving size listed. Actual calories will vary. For more information and tips, please refer to the post.
This is an old German sauce that is served with all sorts of meats …. Hungarians have a version for Chicken Paprikash as well. Add cooked mushrooms for a wonderful version. This goes beautifully with a nice bowl of Spaetzle!!
Thank you David! My family is Hungarian. We have a version of chicken paprikash on our sister site berly’s kitchen. I also like to prepare a version of this sauce with mushrooms and chopped sirloin. Then, serve it over a bed of egg noodles for quick filling dinner. Thanks again for the comment, have a great day.
Want vegetarian? Exclude the meat dripping.