8 oz. pkg. brussel sprouts
3 tbsp. chopped onion
1 tbsp. butter
1/2 tbsp. flour
1 tsp. brown sugar
1/4 tsp. dry mustard
1/4 tsp. salt
3 tbsp. milk
1/4 c. sour cream

Cook brussel sprouts; drain. Cook chopped onion in butter until tender. Blend in flour, brown sugar, mustard and salt. Stir in milk. When thickened, blend in sour cream. Add brussel sprouts, cook until heated through. Serves 2.