Try this Vegetable Stroganoff recipe, or contribute your own.
Suggest a better descriptionChop 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. Posted to MM-Recipes Digest V3 #181 Date: Sat, 29 Jun 1996 20:31:01 -0500 (CDT) From: "Mr. & Mrs. Pro & crew"
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Serving Size: 1 Serving (668g) | ||
Recipe Makes: 6 | ||
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Calories: 201 | ||
Calories from Fat: 33 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 25.5mg | 8 % | |
Sodium 1980mg | 68 % | |
Potassium 572.3mg | 15 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 32.6g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
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