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

In a Dutch oven, sauté onion, meat, and oil over medium heat. Add mushrooms and continue sautéing. Add red wine and simmer until reduced by half. Lower heat and stir in sour cream, paprika and nutmeg. Serve over egg noodles.