Vegetable Stroganoff
By: Anonymous
Published: Sunday, February 14, 2010 - 7:36am

Ingredients




1 teaspoon Olive oil
cup Onion sliced
3 cups Mushrooms sliced
1 tablespoon Garlic clove minced
2 mediums Carrots
10 ounces Broccoli frozen
2 tablespoons Tomato paste
1 cup Vegetable Broth (home made)
2 teaspoons Cornstarch
cup Yogurt Plain, nonfat
cup Sour Cream lite
4 cups Noodles, cooked

Preparation

1 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. 2 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.