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Whisk everything together very well before adding to your quart jar.
Store airtight up to 6 months.
This makes about 7-8 batches of sauce.
In a saucepan, whisk:
½ cup dry mix
2 cups cold water
Cook over medium heat, stirring constantly, until thick and creamy (4–6 minutes).
Remove from heat and stir in:
½ cup sour cream
1 pound browned beef and mushrooms
Or cooked egg noodles
Or sliced steak tips
Let sit 3–5 minutes to thicken.