Recipe: Vegetable Stroganoff Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Olive oil,
1/2 cup: Onion sliced,
3 cup: Mushrooms sliced,
1 tbsp: Garlic clove minced,
2 medium: Carrots,
10 ounce: Broccoli frozen,
2 tbsp: Tomato paste,
1 cup: Vegetable Broth, home made
2 tsp: Cornstarch,
1/4 cup: Yogurt Plain, nonfat
1/4 cup: Sour Cream lite,
4 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp