1 C Sour Cream
1 C Beef Broth - I used "Better than Broth"
1/2 C Mushrooms (3-4 LG) chopped into grape sized pieces
1 Sm Onion (3/4 C) finely chopped
1/4 C Dry Red Wine
2 Tbs Butter
1/2-3/4 TBS Paprika
1/2 Tsp Salt
1/2 Tsp ground pepper
Pan Drippings - scrape the drippings from the bottom of the baking pan, after cooking two batches of Swedish meatballs - much crispier after the second baking...
Sautee onions and mushrooms in butter until softened.
stir in pan drippings
add spices
add broth and wine, bring to a boil for about a minute.
lower heat to low and stir in sour cream
heat through and serve with Swedish meatballs
A variation I did not try called for adding 2 Tbs mustard, to be served over a pork cutlet.
2 comments:
Bring the sour cream to room temperature first! retards curdling. and stir in slowly.
+ Dijon & wostershire
Post a Comment