Tomato Vegetable Stroganoff Food

VEGGIE STROGANOFF

Steps:

• In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
• Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
• Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
• Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
• Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

TOMATO-VEGETABLE STROGANOFF

Steps:

• In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until brown; drain.
• Stir in Sauce Mix, beans, hot water, milk and soup. Heat to boiling. Stir in uncooked Pasta.
• Reduce heat; cover and simmer 15 minutes, stirring occasionally.

COLENE'S EASY TOMATO VEGETABLE SOUP

Steps:

• In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

BEEF AND TOMATO STROGANOFF

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
• Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate. Add mushrooms to pot and cook until browned and just tender, about 3 minutes. Add steak, reserved tomato sauce, and broth. Season with salt and pepper and bring to a boil. Reduce heat, partially cover, and simmer until steak is very tender, 35 to 40 minutes. Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce. Sprinkle with Parmesan before serving.

TOMATO-VEGETABLE STROGANOFF RECIPE

Steps:

• Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.
• Stir in Sauce Mix, beans, hot water, milk and soup.
• Heat to boiling; stir in uncooked pasta.
• Reduce heat; cover and simmer 15 minutes, stirring occasionally.
• High Altitude (3500-6500 ft): Increase hot water to 2 1/4 C.; simmer uncovered.
• If using green beans, heat soup mixture to boiling; reduce heat, then simmer 5 minutes before stirring in uncooked pasta.

VEGETABLE STROGANOFF

Steps:

• Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside.
• Start the water for your linguine, and cook the linguine to the package directions.
• While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.
• Combine the ricotta cheese, sour cream, and 1/4 cup Parmesan cheese; stir well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.
• Drain the linguine well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup Parmesan cheese.

VEGETABLE STROGANOFF

Steps:

• 1. Chop carrots.
• 2. Mushrooms are just halved.
• 3. In a skillet over medium high heat, heat oil; saute onion about 3 minutes until soft.
• 4. Add mushrooms and garlic continue cooking another 5 minutes.
• 5. Spoon into slow cooker.
• 6. Add broccoli, carrots, tomato paste and stock.
• 7. Cover and cook on medium for 4 hours until most of the liquid is absorbed.
• 8. Caution the carrots may have to be precooked.
• 9. Cook noodles per directions.
• 10. In a small sauce pan stir together cornstarch, yogurt and sour cream.
• 11. Heat gently over low heat for 1 minute.
• 12. (Do not let sauce boil--it will curdle.)
• 13. Stir sauce into vegetable mixture.
• 14. Serve over cooked noodles.