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Vegetable Stroganoff
Vegetable Stroganoff

Category: Casserole/Chili/Stew | Serves: 4

(205 ratings)

Nutrition Information:
Calories: 297
Protein: 13 g
Carbs: 54 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 130 mg
Fiber: 3 g

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This one dish meal will please your tastebuds with it's creamy, savory sauce! And, it's much healthier than traditional beef stroganoff.
1 zucchini, quartered
1 yellow squash, quartered
1/2 red onion, chopped
1 cup sliced mushrooms
1 tbsp olive oil
2-4 tbsp flour
2 cups low-sodium vegetable broth
1/2-3/4 cup non-fat sour cream
Cooked noodles or rice (about 1 cup per person)
1 In a saucepan, sauté onions and squash in olive oil over medium heat until soft, about 5 minutes. Add mushrooms and sauté about 5 minutes or until mushrooms are lightly browned.
2 Stir in flour and cook for 2 minutes, stirring constantly to avoid scorching. Remove from heat for 2 minutes and slowly add ½ cup vegetable broth.
3 Return to heat and gradually add the remaining broth. Cook for about 5 minutes. Stir in sour cream (it okay to add more than ½ cup if you like it creamier).
4 Serve over cooked noodles or brown rice.
5 Serving Size: 1/4 of sauce with 1 cup cooked noodles.

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