3 c. broth in which meat was cooked
6 tbsp. butter or marg.
6 tbsp. flour
1 c. dairy sour cream
1/4 c. prepared horseradish

Strain broth through fine sieve. Measure 3 cups. Melt butter and blend in flour. Add to stock. Stir over medium heat until smooth and thickened. Stir in sour cream slowly. Add horseradish. Makes 4 cups.