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Vegetable Stroganov

Source of Recipe

Unknown


List of Ingredients

1/4 cup olive oil
2 medium onions, sliced thin
2 cup carrots, sliced thin
2 cup chopped cauliflower
2 cup mushrooms, sliced thin (optional)
1 15 oz. can kidney beans, rinsed
1 heaping Tbs dijon mustard
1 1/2 cup vegetable broth
ground pepper
3 Tbs flour
1 1/2 cup sour cream or yogurt
1/4 cup sherry (optional)



Recipe

Heat Dutch oven on medium high heat. Add oil, heat for a moment, add the onions. Cook gently, stirring, cook to soft, but not brown. Add carrots, cauliflower, and mushrooms. Cook, stirring, until the vegetables are heated through, but still crisp-tender. Stir in the kidney beans and dijon mustard, flour and ground pepper. Turn heat down to medium, and continue to cook for about 10 minutes, stirring.

Remove the pan from the heat and add the broth. To avoid a lumpy sauce, add the liquid about 1/3 of a cup at a time, stirring thoroughly before adding more. Stir in sherry if using.

Put the pan back on the heat and bring to a gentle simmer. Turn the heat down to low and simmer for about 5 minutes until the sauce thickens.

Remove the pan from the heat and stir in the sour cream. Serve hot over whole wheat noodles.