Meal Kit

Beef Stroganoff

with fresh dill & buttered farfalle

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk, Wheat

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 you!
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.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    5 oz. Farfalle Pasta
  • 1 Yellow Onion
  • 4 oz. Cremini Mushrooms
  • Info
    2 oz. Sour Cream
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 2 Dill Sprigs

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Large Pot
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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