Vegetable Stroganoff
Submitted by peppy
Slow cooker vegetable stroganoff with mushrooms, broccoli, and carrots in a creamy yogurt-sour cream sauce over egg noodles. Set it and forget it for 4 hours.
YIELD
6 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsAll the cozy, creamy comfort of classic stroganoff, minus the beef, plus a slow cooker that does the work for you.
Mushrooms, broccoli, and carrots simmer for hours in a tomato-spiked vegetable stock until everything is meltingly tender and the liquid has concentrated into a rich base.
The finishing touch is a warm, tangy sauce of yogurt, sour cream, and cornstarch stirred in right before serving. It coats every noodle and vegetable in velvet.
Ladle it over a pile of egg noodles and call it dinner.
Chef Tips
- If your carrots are thick, par-cook them for a few minutes before adding to the slow cooker. They can stay stubborn even after 4 hours.
- Heat the yogurt-sour cream mixture gently in a separate pan before stirring it in. Adding cold dairy directly to a hot stew can cause it to curdle.
- Use a mix of mushroom varieties (cremini, shiitake, oyster) for more depth than white button mushrooms alone.
Ingredients
Directions
Chop carrots.
Mushrooms are just halved. In a skillet over medium high heat, heat oil;sauté 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.
Stir sauce into vegetable mixture.
Serve over cooked noodles.
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