Vegetable Stroganoff Recipe

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Vegetable Stroganoff

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Ingredients

1 tsp
olive oil
1/2 c
onion, sliced
3 c
mushrooms, sliced
1 Tbsp
garlic cloves, minced
2 medium
carrots
10 oz
broccoli, frozen
2 Tbsp
tomato paste
1 c
vegetable broth
2 tsp
cornstarch
1/4 c
plain, nonfat yogurt
1/4 c
sour cream, lite
4 c
noodles, cooked

Directions Step-By-Step

1
Chop carrots.
2
Mushrooms are just halved.
3
In a skillet over medium high heat, heat oil; saute onion about 3 minutes until soft.
4
Add mushrooms and garlic continue cooking another 5 minutes.
5
Spoon into slow cooker.
6
Add broccoli, carrots, tomato paste and stock.
7
Cover and cook on medium for 4 hours until most of the liquid is absorbed.
8
Caution the carrots may have to be precooked.
9
Cook noodles per directions.
10
In a small sauce pan stir together cornstarch, yogurt and sour cream.
11
Heat gently over low heat for 1 minute.
12
(Do not let sauce boil--it will curdle.)
13
Stir sauce into vegetable mixture.
14
Serve over cooked noodles.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Quick & Easy