Directions

1. In a sauce pot over medium high heat, bring water to a boil, stirring in Beef Base until dissolved.
2. In a bowl using a wire whip, blend cornstarch with cool water until smooth.
3. Gradually pour smooth paste into the hot stock while stirring vigorously. Heat to a simmer over medium high heat, stirring constantly.
4. Once sauce has thickened, remove from heat and keep warm.
5. In a large roasting pan, combine beef strips and oil, tossing until well coated. Sprinkle with paprika and pepper; toss to distribute seasonings.
6. Arrange beef strips in an even layer across the bottom of pan. Sear uncovered in a 400°F convection oven until beef is evenly browned, about 30-40 minutes, stirring occasionally. Remove meat from pan. Keep warm.
7. Spray a sauce pot with non-stick spray. Sauté white, crimini and shiitake mushrooms and onions until tender, about 6-8 minutes.
8. Add prepared gravy, browned meat, sour cream, burgundy wine, Dijon mustard and tomato paste. Heat to a gentle boil over medium high heat, stirring frequently. Reduce heat and simmer 10 minutes.
9. Serve with rice.