Ingredients:

1 tbsp unsalted butter

1 medium onion diced

16 ounces mushrooms sliced

32 ounces frozen (fullt cooked) meatballs

1 1/2 cups beef broth

1 tbsp tomato paste

1 tsp mustard

1 cup sour cream

1 1/2 tbsp cornstarch

2-3 tablespoons water

salt and pepper to taste

Directions:

1. Heat up the butter in a big pan over medium-high heat then add the onions and cook for 2-3 minutes until translucent.

2. Add the mushrooms and cook for another 4-5 minutes until lightly browned and most of the water is dissolved. Place the meatballs and mushroom and onion mixture in the slow cooker.

3. In measuring cup or bowl mix together the beef broth, tomato paste and mustard. Add all ingredients EXCEPT sour cream, cornstarch and water to crock pot, stir and cook on low for 6 hours or on high for 3 hours.

4. Once cooked mix the cornstarch with the water until creamy then add in sour cream and mix until smooth.

5. Pour mixture into the crock pot, stir and cook for another 30 minutes on high until sauce is thick and creamy. Serve hot over noodles, mashed potatoes or any side dish of your choice.

Bon Appetit!