Vegetable Stroganoff

Name: Vegetable Stroganoff
Ingredients: 1 teaspoon olive oil; 1/2 cup onions sliced; 3 cups mushrooms sliced; 1 tablespoon garlic cloves minced; 2 medium carrots; 10 ounces broccoli, frozen frozen; 2 tablespoons tomato paste; 1 cup vegetable stock; 2 teaspoons cornstarch; 1/4 cup yogurt, plain; 1/4 cup sour cream; 4 cups noodles cooked

12 ingredients

13 steps

Ingredients

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

Directions

1

Chop carrots.
2

Mushrooms are just halved.
3

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

Add mushrooms and garlic continue cooking another 5 minutes.
5

Spoon into slow cooker.
6

Add broccoli, carrots, tomato paste and stock.
7

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

Caution the carrots may have to be precooked.
9

Cook noodles per directions.
10

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

Heat gently over low heat for 1 minute.
12

Stir sauce into vegetable mixture.
13

Serve over cooked noodles.