Vegetable Stroganoff

Name: Vegetable Stroganoff
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

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By Just A Pinch KitchenCrew

Rating:

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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
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How to Make Vegetable Stroganoff

Step-by-Step

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.