Mushroom and Green Bean Stroganoff

6.30.12
Patrick and I had a very busy Saturday planned to so we used the Crock-Pot to have dinner ready after our errands, including planted a fig tree which you can read about here: http://twinduplex.blogspot.com/
We have lots of green beans growing in our garden right now so we used the Fresh from the Vegetarian Slow Cooker recipe book to make stroganoff. It was very good and had very interesting flavor! Here is the recipe:

Mushroom and Green Bean Stroganoff

2 tbsp olive oil, divided
2 tbsp tomato paste
2 c vegetable broth
1 lrg onion, chopped
1 lrg red pepper, chopped
2 tbsp all-purpose flour
1 1/2 tbsp paprika (I used a mix of regular and smoked)
8 oz green beans, trimmed and cut into 1-in pieces
16 oz white mushrooms, quartered
salt and pepper
1/2 c sour cream

1. Heat 1 tbsp of oil and saute onion and pepper, cover and cook until soft, about 5 min. Stir in flour and cook for another minute.
2. In small bowl, combine tomato paste and 1/4 vegetable broth. Stir until smooth.
3. Transfer to all to slow cooker. Add paprika, green beans, and remaining stock. Cook on low 8 hours.
4. 20 minutes before end of cooking time, heat 1 tbsp of oil in large skillet. Add mushrooms and brown on all sides, 3-4 minutes. Add to cooker and cook on high 20 minutes to blend flavors.
5. Just before serving, slowly whisk in sour cream until well blended. Serve hot. Serves 4.