(photo credit: Courtesy)
2 tablespoons canola oil
2 pounds stew meat, cut into smaller chunks
1 onion, chopped
1 pound mushrooms, sliced
½ cup red wine
1 cup tofutti sour cream
1 teaspoon paprika
¼ teaspoon nutmeg
1. In a Dutch oven, sauté onion, meat, and oil over medium heat.
mushrooms and continue sautéing. Add red wine and simmer until reduced
3. Lower heat and stir in sour cream, paprika and nutmeg. Serve
over egg noodles.
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