vegetable stroganoff

Name: Vegetable Stroganoff
Ingredients: 1 teaspoon(s) olive oil; 1/2 cup(s) onion, sliced; 3 cup(s) mushrooms, sliced; 1 tablespoon(s) garlic cloves, minced; 2 medium carrots; 10 ounce(s) broccoli, frozen; 2 tablespoon(s) tomato paste; 1 cup(s) vegetable broth; 2 teaspoon(s) cornstarch; 1/4 cup(s) plain, nonfat yogurt; 1/4 cup(s) sour cream, lite; 4 cup(s) noodles, cooked

11 Pinches

Member Submitted Recipe

Rate

No Image

Ingredients

1 teaspoon olive oil
1/2 cup onion, sliced
3 cups mushrooms, sliced
1 tablespoon garlic cloves, minced
2 medium carrots
10 ounces broccoli, frozen
2 tablespoons tomato paste
1 cup vegetable broth
2 teaspoons cornstarch
1/4 cup plain, nonfat yogurt
1/4 cup sour cream, lite
4 cups noodles, cooked

How To Make vegetable stroganoff

Step 1

Chop carrots.

Step 2

Mushrooms are just halved.
Step 3

In a skillet over medium high heat, heat oil; saute onion about 3 minutes until soft.
Step 4

Add mushrooms and garlic continue cooking another 5 minutes.
Step 5

Spoon into slow cooker.
Step 6

Add broccoli, carrots, tomato paste and stock.
Step 7

Cover and cook on medium for 4 hours until most of the liquid is absorbed.
Step 8

Caution the carrots may have to be precooked.
Step 9

Cook noodles per directions.
Step 10

In a small sauce pan stir together cornstarch, yogurt and sour cream.
Step 11

Heat gently over low heat for 1 minute.
Step 12

(Do not let sauce boil--it will curdle.)
Step 13

Stir sauce into vegetable mixture.
Step 14

Serve over cooked noodles.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes