Vegetable Stroganoff

• 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.
10. Serves 6.

olive oil, onion, mushrooms, garlic, green beans, carrots, tomato paste, white wine, cornstarch, nonfat yogurt, sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872094 (may not work)