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October 30, 2019
Rated 5.0 stars by 1 users
dinner
4 to 8
15 minutes
20 minutes
Gindo’s
Creamy and savory with just a hint of jalapeno heat. Gindo's Swedish style gravy is a must with our meatballs!
1/3 C Unsalted butter
1/4 C All purpose flour
1 C Vegetable broth
1 C Beef broth
1 Tbsp Gindo’s Jalapeno Poblano
1 C Heavy Cream
1 tsp Dijon mustard
2 oz ( shot glass ) dry white wine
Salt and pepper to taste
Add 1/3 C butter to the juices left from the meatballs. Whisk in flour until it dissolves and turns brown in color.
Pour in stock, cream, Gindo's Green and dijon. Bring to a simmer and season with salt and pepper to taste.
Simmer until thickened, then pour over meatballs and enjoy!
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