Beef Stroganoff

Directions

1. In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender.
2. Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat until meat is tender, 8-10 minutes. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired.