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 nutmegvar zflag_nid='794'; var zflag_cid='1091/988'; var zflag_sid='122'; var zflag_width='300'; var zflag_height='250'; var zflag_sz='9'; 1. In a Dutch oven, sauté onion, meat, and oil over medium heat.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.
