Vegetable Stroganoff

• 1 teaspoon olive oil
• 1/2 cup onions sliced
• 3 cups mushrooms sliced
• 1 tablespoon garlic cloves minced
• 2 medium carrots
• 10 ounces broccoli, frozen frozen
• 2 tablespoons tomato paste
• 1 cup vegetable stock
• 2 teaspoons cornstarch
• 1/4 cup yogurt, plain
• 1/4 cup sour cream
• 4 cups noodles cooked

1. Chop carrots.
2. Mushrooms are just halved.
3. In a skillet over medium high heat, heat oil;saute onion about 3 minutes until soft.
4. Add mushrooms and garlic continue cooking another 5 minutes.
5. Spoon into slow cooker.
6. Add broccoli, carrots, tomato paste and stock.
7. Cover and cook on medium for 4 hours until most of the liquid is absorbed.
8. Caution the carrots may have to be precooked.
9. Cook noodles per directions.
10. In a small sauce pan stir together cornstarch, yogurt and sour cream.
11. Heat gently over low heat for 1 minute.
12. Stir sauce into vegetable mixture.
13. Serve over cooked noodles.

olive oil, onions, mushrooms, garlic, carrots, broccoli, tomato paste, vegetable stock, cornstarch, yogurt, sour cream, noodles cooked

Taken from recipeland.com/recipe/v/vegetable-stroganoff-41730 (may not work)