Recipe: Vegetable Stroganoff

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. (do not let sauce boil- it will curdle) Stir sauce into vegetable mixture.

Serve over cooked noodles.