Heat the butter until the water Has boiled off. Add the flour n cook the roux until tan n nutty.

Saute the minced veggies until soft

Heat up 2 oz beef base with a quart of water. Add sour cream and Dijon. Thicken it with roux. Add nutmeg and more beef base to taste. Whisk in cream until it is thick n velvety.

Chill the veggies and in a bowl mix meats, veggies and remaining beef base and garlic powder

Scoop out 2 oz. Balls n roll them with your hands.

Arrange on a sheet tray and bake at 250 for 1 hour.

Add these to a deep oven pan. Mix with the gravy. Cover. N bake at 250 for 4 hours.