VEGETABLE BEEF STROGONOFF

Eddie Jordan

By
@EDWARDCARL

If you have a vegetarian friends just leave out the ground beef, it is good without it. An old family recipe.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
Serves 4 to 6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

2 Tbsp
olive oil
1/2 c
onion sliced
1 lb
ground beef
1/2 c
celery diced
3 c
mushrooms cut in half
1 Tbsp
minced garlic
2 medium
carrots
10 oz
broccoli frozen
2 Tbsp
tomato paste
1 c
vegetable broth
2 Tbsp
cornstarch
1/4 c
plain yogurt low fat
1/4 c
sour cream, fat-free
4 c
noodles

Step-By-Step

1In a skillet with half the oil brown beef. Drain and set aside.

2Chop carrots and cut mushrooms in half.

3Saute onions, and celery with other half of the oil, about three minutes until soft.

4Add mushrooms and garlic continue cooking another five minutes.

5Spoon into slow cooker. Add broccoli, carrots, tomato paste and stock. Add ground beef.

6Cover and cook on medium for 4 hours until most of the liquid is absorbed.

7THE CARROTS MAY HAVE TO BE PRECOOKED.

8In a small saucepan stir together cornstarch, yogurt, and sour cream. Heat gently over low heat foe 1 minute. DO NOT LET SAUCE BOIL!!

9Stir sauce into vegetable beef mixture.

10Serve over cooked noodles.

About this Recipe

Course/Dish: Beef, Vegetables, Pasta Sides
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #slow, #cooker, #Casserole