Vegetable Stroganoff
- 1 cup Onion, chopped
- 8 oz. sliced Mushrooms
- 2 tblsp Butter
- 2 cups Sour Cream
- 1 1/2 cups Plain Yogurt
- 2 tblsp Wine Vinegar
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Dill Weed
- 1 tsp Soy Sauce
- 1 cup Broccoli, chopped
- 1 cup Cauliflower, chopped
- 1 cup Carrots, sliced
- 1 cup Celery, chopped
- 1 8-oz. can sliced WaterChestnuts
- 4 cups Egg Noodles, cooked and drained
Saute onions and mushrooms in butter until tender. Combine with sour cream, yogurt, vinegar, spices and soy sauce in double boiler top. Heat gently about 20 minutes. While sauce simmers, steam the vegetables.
To serve: Place noodles on serving platter. Follow with vegetables and ladle sauce over top. Garnish with chopped fresh parsley.
