Vegetable Stroganoff

Vegetable Stroganoff Recipe

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


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