Vegetable Stroganoff

Name: Vegetable Stroganoff
Ingredients: 1 tsp. olive oil; 1/2 c. sliced onion; 3 c. halved mushrooms; 2 cloves garlic, minced; 1 c. sliced green beans; 2 carrots, chopped; 2 tsp. tomato paste; 1 c. white wine or vegetable stock; 2 tsp. cornstarch; 1/4 c. plain nonfat yogurt; 1/4 c. fat-free sour cream; 4 c. hot, cooked noodles

12 ingredients

10 steps

Ingredients

1 tsp. olive oil
1/2 c. sliced onion
3 c. halved mushrooms
2 cloves garlic, minced
1 c. sliced green beans
2 carrots, chopped
2 tsp. tomato paste
1 c. white wine or vegetable stock
2 tsp. cornstarch
1/4 c. plain nonfat yogurt
1/4 c. fat-free sour cream
4 c. hot, cooked noodles

Directions

1

In a skillet over medium-high heat, heat oil.
2

Saute onion 2 to 3 minutes until soft.
3

Add mushrooms and garlic.
4

Cook 5 minutes.
5

Spoon into slow cooker.
6

Add beans, carrots, tomato paste and wine or stock.
7

Cover and cook on low for 2 to 4 hours, until most of the liquid has been absorbed.
8

In small saucepan, stir together cornstarch, yogurt and sour cream; heat gently over low heat for 1 minute (do not let sauce boil or it will curdle). Stir sauce into vegetable mixture.
9

Serve over noodles.
10

Serves 6.