Recipe: Vegetable Stroganoff
Description
This Mediterranean appetizer features Olive oil, Onion sliced, Mushrooms sliced, Garlic clove minced, Carrots. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Chop carrots.
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Mushrooms are just halved.
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In a skillet over medium high heat, heat oil;saute onion about 3 minutes until soft.
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Add mushrooms and garlic continue cooking another 5 minutes.
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Spoon into slow cooker.
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Add broccoli, carrots, tomato paste and stock.
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Cover and cook on medium for 4 hours until most of the liquid is absorbed.
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Caution the carrots may have to be precooked.
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Cook noodles per directions.
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In a small sauce pan stir together cornstarch, yogurt and sour cream.
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Heat gently over low heat for 1 minute.
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(do not let sauce boil- it will curdle) Stir sauce into vegetable mixture.
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Serve over cooked noodles
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1064.5kcal
- % Daily Value *
- Total Fat 79.1g122%
- Saturated Fat 13.7g69%
- Cholesterol 51.3mg18%
- Sodium 984.3mg42%
- Total Carbohydrate 74.5g25%
- Dietary Fiber 13.0g52%
- Sugars 15.1g
- Protein 28.0g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
appetizer, boiling, broccoli, broth, carrots, clove, cooked, cornstarch, cream, frozen, garlic, home, lite, made, mediterranean, minced, mushrooms, nonfat, noodles, oil
