Vegetable Stroganoff
1By Just A Pinch KitchenCrew
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Ingredients
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1 tspolive oil
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1/2 conion, sliced
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3 cmushrooms, sliced
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1 Tbspgarlic cloves, minced
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2 mediumcarrots
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10 ozbroccoli, frozen
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2 Tbsptomato paste
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1 cvegetable broth
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2 tspcornstarch
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1/4 cplain, nonfat yogurt
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1/4 csour cream, lite
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4 cnoodles, cooked
How to Make Vegetable Stroganoff
- 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.