Side Pannel
Vegetable Stroganoff
Ingredients List
- 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
Directions
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.
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.
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