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Beef Stroganoff
Beef Stroganoff
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” strips2 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
Preparation Method
This recipe was developed exclusively for the Legacy Wolf Convection Steam Oven with Button Controls.
- Season beef with salt and pepper. Place beef in 13x9-inch baking dish.
- Mix in bouillon, peppers, mushrooms and onions.
- Place oven rack in rack position 2. Place dish on rack. Close oven door.
- Set oven to Recipe R4 with 6 people. Push OK.
- When oven chimes, remove dish from oven and carefully pour liquid into 2-cup measuring cup and set aside.
- Return dish back in oven and push OK to continue cooking.
- When oven chimes, remove dish from oven and mix in sauce. Serve alone or over egg noodles.
To Make Sauce:
- In 2-quart saucepan whisk gravy mixes, cornstarch and paprika.
- Mix in cream and tomato paste.
- Whisk in reserved 1 3/4 cups juice, adding water if needed to equal 1 3/4 cups.
- Place on Wolf cooktop over medium heat. Bring to a boil to thicken, stirring constantly.