• Start with preparing a roux. To do this, melt the butter in a thick-bottomed saucepan (or Dutch oven) and add the flour. Stir well for a minute until it starts to turn just a little golden.
• Gradually start stirring in the beef broth. It's best to incorporate it 1/2 cup at a time to avoid any flour clumps from forming.
• When the roux starts to bubble, turn the heat down to the lowest setting, cover the pan with a lid and simmer the sauce for 20 minutes or so until thickened.
• Take the sauce off the heat and add in the sugar and heavy cream until homogenous then stir in the vinegar and chopped dill as well.
• Taste the sauce and adjust with more salt or sugar according to your preference.
• Let the sauce sit for 5 minutes to steep in all the flavors.
• Serve warm, drizzled over dumpling slices and hard boiled eggs or meat!

Enjoy! Dobrou chuť!