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

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

In Your Box (serves 6)

  • 4 oz. Mirepoix Blend
  • Info
    2 oz. Flour
  • 8 oz. Cremini Mushrooms
  • ¼ oz. Parsley
  • 4 tsp. Chicken Base
  • Info
    4 tsp. Beef Demi-Glace
  • 3 tsp. Garlic Salt
  • Info
    3 oz. Sour Cream
  • Info
    15 oz. Egg Noodles
  • 20 oz. 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
    521
  • Carbohydrates
    63g
  • Fat
    14g
  • Protein
    35g
  • Sodium
    1704mg

Recipe Steps

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

    prep

    clean and quarter mushrooms. pick and chop parsley.

  2. 2

    veg and roast

    combine mushrooms, mirepoix mix, 2 tsp evoo, ¼ tsp salt, a pinch of pepper, garlic salt, flour, chicken demi, beef demi. mix well. add 1 ½ cup of water. mix. season roast with ½ tsp salt and a pinch of pepper. place roast on top of mushroom mixture and cover. cook on high for 4 hours.

  3. 3

    pasta

    bring a large pot of water to a boil. add egg noddles and cook for 3-5 minutes until tender. drain and toss noodles with 2 tsp evoo.

  4. 4

    finish and plating

    remove and roast and shred. add sour cream and chopped parsley to sauce and stir. reincorporate shredded roast back into slow cooker, serve over egg noodles.

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