slow and easy mushroom and green bean strog

[Guest guest]

elf? low cal dish where most of the calories come from the cream to make

stroganoff..... could use fat free -- mix it first with a little flour to

stablize it.

 

* Exported from MasterCook *

 

Slow and Easy Mushroom and Green Bean Stroganoff

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Electric Slow Cooker New Import

Stews Vegetables

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

16 ounces small white mushrooms -- quartered

2 tablespoons tomato paste

2 cups defatted vegetable stock -- (low sodium)

1 large yellow onion -- chopped

1 large green bell pepper -- seeded and chopped

2 tablespoons all-purpose flour

1 1/2 tablespoons sweet Hungarian paprika

8 ounces green beans -- ends trimmed, cut into 1-inch pieces

salt and freshly ground black pepper

1/2 cup reduced fat sour cream or tofu sour cream -- (not fat

free)

 

Meaty mushrooms and tender green beans stand in for beef in this creamy Eastern

European classic. Serve over wide noodles.

 

Slow Cooker Size: 4 to 6 quart

Cook Time: 6 to 8 hours

Setting: 6 to 8 hours on Low; 20 minutes on High

Serves 4

 

1. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the

mushrooms and cook quickly to brown on all sides, 3 to 4 minutes. Set aside.

 

2. In a small bowl, combine the tomato paste with 1/4 cup of the stock, blending

until smooth. Set aside.

 

3. Without cleaning the skillet, heat the remaining 1 tablespoon of oil over

medium heat. Add the onion and bell pepper, cover, and cook until softened,

about 5 minutes. Stir in the flour and cook for 1 minute to remove the raw

taste.

 

4. Transfer the mixture to a 4- to 6-quart slow cooker. Add the paprika, green

beans, the remaining 1 3/4 cups stock, and the tomato paste mixture; cover, and

cook on Low for 6 to 8 hours.

 

5. At the end of cooking time, add the browned mushrooms and season with salt

and pepper. Remove the cover and cook on High until the flavors are blended and

the sauce thickens somewhat, about 20 minutes.

 

6. Just before serving, slowly whisk in the sour cream until well blended. Serve

at once.

 

Source:

" Fresh from the Vegetarian Slow Cooker "

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Per Serving (excluding unknown items): 196 Calories; 10g Fat (41.6% calories

from fat); 6g Protein; 24g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol;

609mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 3386 0 0 0 0 0 1032 0 0 4055