Friendly reminder: This website utilises cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 5 to 6 servings

Ingredients
Ingredients
1 (1 3/4-pound) beef chuck roast, cut into 1/4” by 1/2” strips

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon beef bouillon granules

1 yellow pepper, sliced into 1/4-inch strips

1 red pepper, sliced into 1/4-inch strips

8 ounces mushrooms, sliced 1/4 inch thick

2 small yellow onions, sliced thin

2 (1-ounce) packages dry gravy mix

1 tablespoon cornstarch

2 teaspoons paprika

1 1/2 cups heavy cream

1/4 cup tomato paste

Cooked egg noodles, optional

RATE THIS RECIPE

Based on 60 ratings

Preparation Method

This recipe was developed exclusively for the Legacy Wolf Convection Steam Oven with Button Controls.


  1. Season beef with salt and pepper. Place beef in 13x9-inch baking dish.
  2. Mix in bouillon, peppers, mushrooms and onions.
  3. Place oven rack in rack position 2. Place dish on rack. Close oven door.
  4. Set oven to Recipe R4 with 6 people. Push OK.
  5. When oven chimes, remove dish from oven and carefully pour liquid into 2-cup measuring cup and set aside.
  6. Return dish back in oven and push OK to continue cooking.
  7. When oven chimes, remove dish from oven and mix in sauce. Serve alone or over egg noodles.

To Make Sauce:

  1. In 2-quart saucepan whisk gravy mixes, cornstarch and paprika.
  2. Mix in cream and tomato paste.
  3. Whisk in reserved 1 3/4 cups juice, adding water if needed to equal 1 3/4 cups.
  4. Place on Wolf cooktop over medium heat. Bring to a boil to thicken, stirring constantly.