lefse, the secret to rich gravy imo is in a few steps. first, flour and brown the meat well in 50/50 butter and oil, creating a good fond. this will give it good, deep flavor. then, more wine, and more butter; reduce any beef stock before adding, eventually add the sour cream.
i'm not sure of the recipe you're using, but i like to cook finely diced and sweated veggies like celery,carrot, and onion with the meat and wine, then blend them into the sauce at the end. and if needed, a cornstarch slurry to make it thick and shiny on the noodles.
oh yeah, we had takeout italian. endive/radicchio/arrugula salad, calamari salad, chicken parm, veal picatta, ziti, and cavatelli with broccoli.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.