Title: Recipe: Vegetable Stroganoff
Categories: Blank
Yield: 6 Servings
| 1 | ts | Olive oil |
| 1/2 | c | Onion sliced |
| 3 | c | Mushrooms sliced |
| 1 | tb | Garlic clove minced |
| 2 | md | Carrots |
| 10 | oz | Broccoli frozen |
| 2 | tb | Tomato paste |
| 1 | c | Vegetable Broth (home made) |
| 2 | ts | Cornstarch |
| 1/4 | c | Yogurt Plain, nonfat |
| 1/4 | c | Sour Cream lite |
| 4 | c | Noodles, cooked |
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.