Beef Stroganoff

Heat 1T vegetable oil in a large pot. Add onions and cook onions until lightly browned. Remove onions from pot. Add remaining vegetable oil and continue to keep pot hot. Pour flour and Montreal steak seasoning into a large plastic bag. Add beef cubes and shake bag to thoroughly coat meat with flour and seasonings. Add floured beef cubes in small batches to hot oil in a large pot; stir and lightly brown beef cubes. When all beef cubes are lightly browned remove beef from pot and add to waiting onions. Add butter to pot and when butter is melted add sliced mushrooms. When mushrooms start to give off their water add wine. Add waiting browned beef and onions to pot along with beef broth, water and spices. Cover and under low heat continue to slow cook mixture for 20-30 minutes, stirring occasionally. Lastly add sour cream and mix well and let simmer for another 5-10 minutes. Serve over rice or noodles.