All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
There’s nothin’ wrong with an old school comfort classic- we’re using farfalle instead of traditional buttered egg noodles.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Mince dill.Halve and peel onion. Cut into 1/4" dice.Separate steak strips into a single layer, pat dry, and cut any longer pieces to match shorter pieces. Season with 1/4 tsp. salt and a pinch of pepper.
Cook the Pasta
Once water is boiling, add pasta and 2 tsp. salt and cook until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.Reserve pot; no need to wipe clean.While pasta boils, continue recipe.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat.
Add 1 Tbsp. olive oil and steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 3-5 minutes.Remove from burner. Transfer steak strips to a plate. Rest, 3 minutes.Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steak strips to medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and cook undisturbed until lightly golden, 2-3 minutes.
Add onion and a pinch of salt and pepper. Stir occasionally until translucent, 3-5 minutes.Add demi-glace, sour cream, and 1/2 cup pasta cooking water (reserve remaining for pasta) and bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner. Transfer steak strips to sauce and gently stir until coated and warmed through, 1-2 minutes.
Finish Pasta and Finish Dish
Return pot used to cook pasta to medium heat. Add butter, cooked pasta, 1/4 cup remaining pasta cooking water, and a pinch of salt to hot pot. Stir vigorously until sauce is glossy and pasta is warmed through, 1-2 minutes.
Add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner and stir in dill (reserve a pinch for garnish).Plate dish as pictured on front of card, topping pasta with stroganoff sauce and garnishing with remaining dill. Buon appetito!
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