Green Bean Stroganoff

2 cups yogurt, or yogurt and buttermilk
1 pound green beans
1/2 large onion
2 tablespoons oil or butter
1/2 pound mushrooms
2 small or 1/2 large eggplant
1 teaspoon salt
1 pinch pepper
2 teaspoons cornstarch

Take yogurt (and buttermilk, if used) out of refrigerator to warm to room temperature.

Wash green beans and cut into bite-sized pieces. Steam until tender.

While the beans cook, chop the onion and sauté in oil or butter. Slice mushrooms in thick pieces and add them to the onion. Cook and stir until tender.

Cube eggplant and add to mushrooms. Cover and steam until tender, stirring as necessary to prevent sticking. Add green beans and season with salt and pepper.

Beat yogurt (or yogurt and buttermilk) smooth. Stir cornstarch into the beaten yogurt and bring it to a boil, stirring vigorously; it will separate and then smooth out again. Add to the bean mixture.

Serve over rice, noodles, or kasha.



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