Broccoli Stroganoff

4 cups broccolli florets
4 medium carrots
1 large onion, sliced
1 large sweet red pepper, sliced
8 ounces fresh mushrooms, quartered, if large
2 tablespoons flour
2 tablespoons red wine
2 tablespoons Instant onion soup mix
1-2 cups hot water
2 tablespoons sour cream
1/4 cup toasted almond slivers
1 clove garlic, minced
Cooking spray

Preheat oven to 350 F. Bring 3 quarts salted water to a boil. Peel and cut carrots into 2-inch pieces and blanch with broccolli 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, broccolli 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.

Serves 6.

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Cajun Country -- New Iberia, Louisiana