Recipe: vegetable stroganoff
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| ½ | cup | Onion sliced |
| 3 | cups | Mushrooms sliced |
| 1 | tablespoon | Garlic clove minced |
| 2 | mediums | Carrots |
| 10 | ounces | Broccoli frozen |
| 2 | tablespoons | Tomato paste |
| 1 | cup | Vegetable Broth (home made) |
| 2 | teaspoons | Cornstarch |
| ¼ | cup | Yogurt Plain, nonfat |
| ¼ | cup | Sour Cream lite |
| 4 | cups | Noodles, cooked |
Directions
Chop carrots. Mushrooms are just halved. In a skillet over medium high heat, heat oil;saute onion about 3 minutes until soft. Add mushrooms and garlic continue cooking another 5 minutes. Spoon into slow cooker. Add broccoli, carrots, tomato paste and stock. Cover and cook on medium for 4 hours until most of the liquid is absorbed. Caution the carrots may have to be precooked. Cook noodles per directions. In a small sauce pan stir together cornstarch, yogurt and sour cream.
Heat gently over low heat for 1 minute. (do not let sauce boil- it will curdle) Stir sauce into vegetable mixture. Serve over cooked noodles.