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Vegetable Stroganoff


  • 1 teaspoon olive oil
  • 1/2 cup sliced onion
  • 3 cups halved mushrooms
  • 2 cloves garlic, minced
  • 1 cup sliced green beans
  • 2 carrots, chopped
  • 2 tablespoons tomato paste
  • 1 cup white wine or vegetable stock
  • 2 teaspoons cornstarch
  • 1/4 cup plain, nonfat yogurt
  • 1/4 cup fat free sour cream
  • 4 cups hot cooked noodles

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  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