Recipe: Vegetable Stroganoff
Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
onions
sliced |
|
| 3 | cups |
mushrooms
sliced |
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | medium |
carrots
|
|
| 10 | ounces |
broccoli, frozen
frozen |
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | cup |
vegetable stock
(home made) |
|
| 2 | teaspoons |
cornstarch
|
|
| ¼ | cup |
yogurt, plain
nonfat |
|
| ¼ | cup |
sour cream
lite |
|
| 4 | cups |
noodles
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 118 | ml |
onions
sliced |
|
| 7.1E+2 | ml |
mushrooms
sliced |
|
| 15 | ml |
garlic
minced |
|
| 2 | medium |
carrots
|
|
| 289 | ml/g |
broccoli, frozen
frozen |
|
| 3E+1 | ml |
tomato paste
|
|
| 237 | ml |
vegetable stock
(home made) |
|
| 1E+1 | ml |
cornstarch
|
|
| 59 | ml |
yogurt, plain
nonfat |
|
| 59 | ml |
sour cream
lite |
|
| 946 | ml |
noodles
cooked |
|
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.
