Classic ‘Beef’ Stroganoff

6 Tbsp. vegan margarine (try Earth Balance)
1 pkg. Morning Star Farms Steak Strips
1/3 cup shallots, chopped
1/4 lb. cremini mushrooms, sliced
1/4 lb. shiitake mushrooms, sliced
1/2 tsp. dry tarragon or 2 tsp. chopped fresh tarragon
Salt and pepper, to taste
1/4 cup dry white wine
1/4 cup faux beef stock (try Better Than Bouillon No Beef Stock)
1 cup vegan sour cream, at room temperature
1 pkg. prepared fettuccine noodles

•Add 3 tablespoonfuls margarine to a medium pan. Let melt. Add the “steak” strips and cook until browned. Remove from the pan and set aside.
•In the same pan, add the remaining margarine and the shallots, mushrooms, and tarragon, then season with the salt and pepper. Stir occasionally for about 5 minutes.
•Add the wine and reduce by half, then add the “beef” stock and reduce by half again.
•Add the vegan sour cream and reduce heat to low. Simmer until heated through. Add the browned “steak” strips (reserving a few to place on top) and re-season if necessary.
•Serve over cooked fettuccine noodles.
Makes 4 servings