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.
Meh nom eh noh...doot dooooo do do do.