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