Mushroom and Green Bean Stroganoff

2 tbsp. olive oil
16 oz. small white mushrooms, quartered
2 tbsp. tomato paste
2 c. water
1 cube (or amount needed for 2 cups) vegetable bouillon
1 large yellow onion, sliced thinly
1 large green bell pepper, seeded and chopped
2 tbsp. flour
1 1/2 tbsp. paprika
8 oz. green beans, trimmed and cut into 1-inch pieces
Salt and pepper
1/2 c. sour cream

Heat 1 tbsp. of the oil in a large skillet.  Add the mushrooms and cook quickly to brown; set aside.

Heat the remaining oil in the skillet and add the onion and bell pepper; cook until softened, or about 5 minutes.  Stir in the flour and cook for an additional minute.

Transfer the onion and pepper mixture to a slow cooker.  Add the tomato paste, water, bouillon cube, paprika and green beans.  Cook on low for 6-8 hours.

At the end of the cooking time, add the mushrooms and season with salt and pepper.  Remove the cover and cook on high for 20 minutes.   Stir in the sour cream before serving over wide noodles or rice.


1 Comment »

  1. Terri said

    I made this with the entire small can of tomato paste instead of just 2 tbsp. as specified. It tasted very good, but the tomato did override the taste of the sour cream. Next time I’ll just use the 2 tbsp. and see how that is.

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