Vegetable Stroganoff

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

How to Make Vegetable Stroganoff

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.

Printable Recipe Card

About Vegetable Stroganoff

Dietary Needs: Vegetarian
Other Tag: Quick & Easy



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