Vegetable Stroganoff

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 T. 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
  

Directions:

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. Spoon into crock pot.
3. 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.
6. Heat gently over low heat for 1 minute (do not let sauce boil as it will curdle).
7. Stir sauce into vegetable mixture. Serve over noodles.