Vegetable stroganoff

Yield: 6 Servings

Measure 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

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.

Posted to MM-Recipes Digest V3 #181 Date: Sat, 29 Jun 1996 20:31:01 -0500 (CDT) From: "Mr. & Mrs. Pro & crew" <D.Pro@...>

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