Vegetable Stroganoff - cooking recipe

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

Preparation

In a skillet over medium-high heat, heat oil.
Saute onion 2 to 3 minutes until soft.
Add mushrooms and garlic.
Cook 5 minutes.
Spoon into slow cooker.
Add beans, carrots, tomato paste and wine or stock.
Cover and cook on low for 2 to 4 hours, until most of the liquid has been absorbed.
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.
Serve over noodles.
Serves 6.