Vegetable Stroganoff | Oregonian Recipes

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 cups chopped onions
• 1 tablespoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1 1/2 cups carrots cut into 1/2-inch thick half-moons
• 1/2 cup dry red wine
• 6 cups cremini mushrooms, cut into halves or quarters, depending on their size (about 18 ounces)
• 4 cups bite-sized cauliflower florets (about 1/2 of a medium head)
• 12 ounces egg noodles
• 1 14.5-ounce can diced tomatoes
• 1 1/2 cups seeded and chopped red bell peppers (about 1 very large pepper)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons soy sauce
• 2 tablespoons chopped fresh dill, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup sour cream