Baked Broccoli And Mushroom Stroganoff Recipe

ingredients

4 cups broccoli florets
4 medium carrots
1 large onion, sliced
1 large red bell pepper, sliced
8 ounces fresh mushrooms, quartered
2 tablespoons flour
2 tablespoons red wine
2 tablespoons instant onion soup mix
1 1/2 cup hot water
2 tablespoons sour cream
salt
black pepper
1/4 cup toasted almond slivers
1 clove garlic, minced
non-stick cooking spray

directions

Preheat oven to 350 degrees F.

Bring 3 quarts salted water to a boil. Peel and cut carrots into 2-inch pieces and blanch with broccoli for 5 minutes.

Spray an 8 inch nonstick skillet with cooking spray and preheat. Add onions, pepper and mushrooms. Saute until peppers are limp, but not brown. Stir in garlic and flour until well blended.

Increase heat to high and add wine. Reduce heat to medium when wine is nearly evaporated. Stir in onion soup mix and gradually add enough hot water until sauce is of desired creamy consistency. Season with salt and pepper. Stir in sour cream.

Place broccoli and carrots in 2-quart casserole dish. Top with sauce, followed by toasted almonds. Cover and bake 30 minutes. Serve directly from oven to table.

nutrition data

Nutritional data has not been calculated yet.