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Burgundy Meatballs and Mushrooms
3 Cups Frozen Italian Meatballs
1/2 C. Burgundy Cooking Wine
1 Can Sliced Mushrooms Drained
1/3 C. Chopped Onions
1 TB. Minced Roasted Garlic
1 TB. Italian Seasoning
2 Bay Leaves
Fresh Ground Pepper
1 Packet Brown Gravy Mix
2-3 TB. of Tomato Paste
1/2 C. Fat-Free Sour Cream
Place all ingredients except Sour Cream in slow cooker. Cook on high for 1 hour then turn to low and cook 5 or 6 more. Then carefully stir in the sour cream. Place lid on and let warm about 10 minutes. Then serve.
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