Vegetable Stroganoff Recipe

Name: Vegetable Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tsp. olive oil; 1/2 c. sliced onion; 3 c. halved mushrooms; 2 cloves garlic, minced; 1 c. sliced green beans; 2 carrots, chopped; 2 tsp. tomato paste; 1 c. white wine or vegetable stock; 2 tsp. cornstarch; 1/4 c. plain nonfat yogurt; 1/4 c. fat-free sour cream; 4 c. hot, cooked noodles

Servings: persons

1 tsp. olive oil
1/2 c. sliced onion
3 c. halved mushrooms
2 cloves garlic, minced
1 c. sliced green beans
2 carrots, chopped
2 tsp. tomato paste
1 c. white wine or vegetable stock
2 tsp. cornstarch
1/4 c. plain nonfat yogurt
1/4 c. fat-free sour cream
4 c. hot, cooked noodles

1
In a skillet over medium-high heat, heat oil.
2
Saute onion 2 to 3 minutes until soft.
3
Add mushrooms and garlic.
4
Cook 5 minutes.
5
Spoon into slow cooker.
6
Add beans, carrots, tomato paste and wine or stock.
7
Cover and cook on low for 2 to 4 hours, until most of the liquid has been absorbed.
8
In small saucepan, stir together cornstarch, yogurt and sour cream; heat gently over low heat for 1 minute (do not let sauce boil or it will curdle). Stir sauce into vegetable mixture.
9
Serve over noodles.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tsp. olive oil, 1/2 c. sliced onion, 3 c. halved mushrooms, 2 cloves garlic, minced, and more.

Yes, Vegetable Stroganoff falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stroganoff

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