All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
Sometimes we bring the culinary innovations, like rabbits out of a magician's hat that hop around all new and exciting. But other times, we want traditional flavors that are homey and familiar. This stroganoff is the later; creamy noodles with umami-packed mushrooms and steak strips, all coming together in less than 15 minutes. Innovation has its place, but tradition is also lovely.
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
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper.
Cook the Mushrooms and Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook undisturbed until starting to brown, 2-3 minutes.
Add steak strips, white portions of green onions, and a pinch of salt. Stir occasionally until no pink remains on steak, 4-6 minutes.
Cook the Sauce
Add red wine and bring to a boil. Once boiling, stir occasionally until almost completely evaporated, 1-2 minutes.
Stir in pasta and stroganoff sauce until combined, 1-2 minutes.
Remove from burner and stir in sour cream and a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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