This recipe was developed exclusively for the Wolf Convection Steam Oven.
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.
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.
When oven chimes, remove dish from oven and mix in sauce. Serve alone or over egg noodles.