Once your meat has cooked, take a big stock pot to make the cream sauce by melting butter and lightly sauté the onions and garlic for a few minutes. Add the 8 Tablespoons of flour and keep stirring to incorporate the flavors from your onion and garlic into the flour. (See below for grain-free thickening.)
Add 1 cup whole milk slowly and when it begins to thicken, add 3 cups of any combination of the following (I’ve tried all of them depending on what I have on hand and they’re all good): plain yogurt, sour cream
, or more whole milk. If it seems too thick, add milk. Keep in mind that it will thicken more as you continue stirring over medium heat, but you’ll be thinning it some, too, as you add the rest of the liquid ingredients.