Print Recipe

Vegetable Stroganoff




  1. In a skillet over medium-high heat, heat oil; sauté onion 2 to 3 minutes until soft.
  2. Add mushrooms and garlic; cook 5 minutes.
  3. Spoon into slow cooker. Add beans, carrots, tomato paste and wine or stock.
  4. Cover and cook on LOW for 2 to 4 hours, until most of liquid has been absorbed.
  5. In a small saucepan, stir together cornstarch, yogurt and sour cream. Heat gently over low heat for 1 minute (do not let sauce boil as it will curdle). Stir sauce into vegetable mixture.
  6. Serve over noodles.

Yield: 6 servings

207 cal; 2g fat; 3 gr fiber


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.