Sour Cream Gravy

2741810_orig2-4 tablespoons sprouted flour, sifted
1 quart beef or chicken stock, heated
1 cup sour cream
Worcestershire sauce
Celtic sea salt

To make the sour cream gravy sprinkle flour into the hot fat remaining in the skillet after browning meatballs.  Stir briskly using a whisk until well blended, then slowly pour hot stock in while whisking constantly to avoid lumps.  When gravy is creamy, add sour cream and blend in well.  Season with salt and Worcestershire, then add meatballs.

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