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Vegetable Stroganoff

1 t Olive oil
1/2 c Onion sliced
3 c Mushrooms sliced
1 T Garlic clove minced
2 md Carrots
10 oz Broccoli frozen
2 T Tomato paste
1 c Vegetable Broth (home made)
2 t Cornstarch
1/4 c Yogurt Plain, nonfat
1/4 c Sour Cream lite
4 c 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.





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