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Winter Stew Stroganoff Recipe

Winter Stew Stroganoff Recipe

6 servings



1 1/2 cups each: thinly sliced onions, halved mushrooms

3 tablespoons margarine or butter

1 pound each: Idaho and sweet potatoes, peeled, cooked, cubed

1 cup frozen peas

1 1/2 cups reduced-sodium vegetable broth

1 tablespoon each: dry mustard, sugar

1 cup fat-free sour cream

1/4 cup chopped parsley

Salt and pepper, to taste

12 ounces wide noodles, cooked, warm


Saute onions and mushrooms in margarine in large saucepan until onions are tender, 8 to 10 minutes. Stir in potatoes, peas and vegetable broth, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Stir in combined dry mustard, sugar and sour cream, simmer until hot, 3 to 4 minutes. Stir in parsley, season to taste with salt and pepper. Serve over noodles.

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