RECIPE: VEGETABLE STROGANOFF

19.12.2008 | Author: Cook | Posted in Pasta
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RECIPE: VEGETABLE STROGANOFF


Servings: 6
Ingredients: 

  • 1 t  Olive oil
    • 

  • 1/2 c  Onion sliced
    • 

  • 3 c  Mushrooms sliced
    • 

  • 1 T  Garlic clove minced
    • 

  • 2 md Carrots
    • 

  • 10 oz Broccoli frozen
    • 

  • 2 T  Tomato paste
    • 

  • 1 c  Vegetable Broth (home made)
    • 

  • 2 t  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.

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