Recipe - Recipe: Vegetable Stroganoff

1 teaspoon Olive oil
One half cup Onion cut or sliced up
3 cup Mushrooms cut or sliced up
1 tablespoon Garlic clove minced
2 md Carrots
10 ounce Broccoli frozen
2 tablespoon Tomato paste
1 cup Vegetable Broth (home made)
2 teaspoon Cornstarch
One fourth cup Yogurt Plain, nonfat
One fourth cup Sour Cream lite
4 cup Noodles, cooked

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. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini