BEEF STROGANOFF2 tablespoons canola oil2 pounds stew meat, cut into smaller chunks1 onion, chopped1 pound mushrooms, sliced½ cup red wine1 cup tofutti sour cream1 teaspoon paprika¼ teaspoon nutmeg1. In a Dutch oven, sauté onion, meat, and oil over medium heat.console.log("catid body is "+catID);if(catID==120){document.getElementsByClassName("divConnatix")[0].style.display ="none";var script = document.createElement('script'); script.src = 'https://player.anyclip.com/anyclip-widget/lre-widget/prod/v1/src/lre.js'; script.setAttribute('pubname','jpostcom'); script.setAttribute('widgetname','0011r00001lcD1i_12258'); document.getElementsByClassName('divAnyClip')[0].appendChild(script);}else if(catID!=69 && catID!=2){ document.getElementsByClassName("divConnatix")[0].style.display ="none"; var script = document.createElement('script'); script.src = 'https://static.vidazoo.com/basev/vwpt.js'; script.setAttribute('data-widget-id','60fd6becf6393400049e6535'); document.getElementsByClassName('divVidazoo')[0].appendChild(script); }2. Add mushrooms and continue sautéing. Add red wine and simmer until reduced by half.3. Lower heat and stir in sour cream, paprika and nutmeg. Serve over egg noodles.
