Classic Beef Stroganoff

with egg noodles and mushrooms

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
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 you!
A note about serious food allergies

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In Your Box (serves 6)

  • Info
    3 oz. Sour Cream
  • 3 tsp. Garlic Salt
  • Info
    4 tsp. Beef Demi-Glace
  • ¼ oz. Parsley
  • 4 oz. Mirepoix Blend
  • Info
    2 oz. Flour
  • 8 oz. Cremini Mushrooms
  • 4 tsp. Chicken Base
  • Info
    15 oz. Egg Noodles
  • 20 oz. Beef Flat Bottom Roast

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
    522
  • Carbohydrates
    63g
  • Fat
    14g
  • Protein
    35g
  • Sodium
    1704mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Large Pot
  • 1 Slow Cooker

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

    Quarter mushrooms. Pat beef roast dry, and season all over with ½ tsp. salt and a pinch of pepper.

  2. 2

    Start 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, ¼ tsp. salt, and a pinch of pepper. Stir in ½ cup water. Top with beef roast. Turn slow cooker on to low heat. Cover, and cook until roast reaches a minimum internal temperature of 160 degrees, 6-8 hours.

  3. 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. 4

    Finish the Dish

    Stem parsley and coarsely chop. 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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