Vegetable Stroganoff
Vegetable Stroganoff is an impressive dinner you can prepare in about 2 hours 16 minutes. Made with c. light cream, c. plain, low-fat yogurt, c. carrots, sliced, c. broccoli florets and c. cauliflower florets, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Blend cream and yogurt until smooth; set aside.
Microwave vegetables in a microwave-safe bowl on High for 5 or 6 minutes until cooked through.
Cook noodles until tender; drain.
Keep vegetables and noodles warm by placing in a 200Β° oven in a covered dish.
Saute onion and mushrooms in oil until onion turns translucent.
Add garlic; cook for another 3 minutes.
Stir in Worcestershire sauce.
Add 1/4 teaspoon of salt and pepper or to taste, if desired.
Reduce heat to low.
When ready to serve, stir cream-yogurt mixture to make sauce; heat through.
Toss vegetables with noodles.
Place on serving platter.
Spoon sauce over top. Garnish with mixture of garnish ingredients.
Serves 6.
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