Slow and Easy Mushroom and Green Bean Stroganoff
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 223.4
- Total Fat: 13.8 g
- Cholesterol: 12.7 mg
- Sodium: 560.6 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.8 g
- Protein: 7.4 g
View full nutritional breakdown of Slow and Easy Mushroom and Green Bean Stroganoff calories by ingredient
Introduction
Meaty mushrooms and tender green beans stand in for the beef in this creamy Eastern European classic. Serve over noodles or by itself. Meaty mushrooms and tender green beans stand in for the beef in this creamy Eastern European classic. Serve over noodles or by itself.Number of Servings: 4
Ingredients
-
2 T olive oil
16 oz white mushrooms, quartered
2 T tomato paste
2 c vegetable stock
1 large yellow onion, chopped
1 large green bell pepper, seeded and chopped
2 T all-purpose flour
1-1/5 T sweet Hungarian paprika
8 oz green beans
Salt and black pepper
1/2 c vegan sour cream
Directions
1. Heat 1 T of olive oil in a large skillet over high heat. Add the mushrooms and cook quickly to brown on all sides, 3 minutes. Set aside.
2. In a small bowl, combine the tomato paste with 1/4 c of stock blending until smooth. Set aside.
3. Without cleaning the skillet, heat the remaining oil over medium heat. Add the onions and bell pepper, over, and cook about 5 minutes. Stir in the flour and cook for 1 minute to remove the raw taste.
4. Transfer the mixture to a 4 or 6 quart slow cooker. Add the paprika, green beans, the remaining stock, and teh tomato past mixture; cover and cook on Low for 6 to 8 hours.
5. At the end of the 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 teh sauce thickens somewhat, about 20 minutes.
6. Just before serving, slowing whisk in the sour cream until well blended. Serve at once.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ATUMWA.
2. In a small bowl, combine the tomato paste with 1/4 c of stock blending until smooth. Set aside.
3. Without cleaning the skillet, heat the remaining oil over medium heat. Add the onions and bell pepper, over, and cook about 5 minutes. Stir in the flour and cook for 1 minute to remove the raw taste.
4. Transfer the mixture to a 4 or 6 quart slow cooker. Add the paprika, green beans, the remaining stock, and teh tomato past mixture; cover and cook on Low for 6 to 8 hours.
5. At the end of the 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 teh sauce thickens somewhat, about 20 minutes.
6. Just before serving, slowing whisk in the sour cream until well blended. Serve at once.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ATUMWA.