Classic Beef Stroganoff
with egg noodles and mushrooms
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
Chef
Ryan Pugh
In Your Box (serves 6)
- 20 oz. Beef Flat Bottom Roast
- 15 oz. Egg Noodles
- 8 oz. Cremini Mushrooms
- 4 oz. Mirepoix Blend
- 3 oz. Sour Cream
- 2 oz. Flour
- 4 tsp. Chicken Broth Concentrate
- 4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 3 tsp. Garlic Salt
- ¼ oz. Parsley
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.
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Nutrition (per serving)
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Calories520
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Carbohydrates63g
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Net Carbs62g
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Fat14g
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Protein35g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Pot
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
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1 Prepare the Ingredients
Quarter mushrooms.
Pat beef roast dry, and season all over with 1/2 tsp. salt and a pinch of pepper. -
2 Cook the Meal
Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid.
In a clean slow cooker, combine mushrooms, mirepoix blend, 2 tsp. olive oil, garlic salt, flour, beef demi-glace, chicken base, 1/4 tsp. salt, and a pinch of pepper.Stir in 1/2 cup water. Top with beef roast.Turn slow cooker on to low heat. Cover, and cook until roast reaches a minimum internal temperature of 145 degrees, 6-8 hours. -
3 Cook the Noodles
After meal has cooked, bring a large pot of water to a boil.
Once boiling, add noodles and cook until tender, 3-5 minutes.Drain in a colander. Return to pot and toss with 2 tsp. olive oil. -
4 Finish the Dish
Stem parsley and coarsely chop leaves.
Remove beef roast to a clean work surface or a mixing bowl. Shred into bite-sized pieces.Stir shredded beef, parsley (reserve a pinch for garnish), and sour cream into slow cooker.Plate dish as pictured on front of card, topping noodles with beef-mushroom mixture and garnishing with reserved parsley. Bon appétit!
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