Meal Kit
Homestyle Country Fried Steak
with all the fixin's
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Beef Top Round Steaks
- 5 oz. Corn Kernels
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2 oz. Creme Fraiche
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½ cup Panko Breadcrumbs
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0.88 oz. Mayonnaise
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¾ oz. Roasted Garlic & Herb Butter
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2 tsp. Chicken Demi-Glace Concentrate
- 2 Garlic Cloves
- 1 tsp. Garlic Salt
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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Calories1000
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Carbohydrates58g
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Net Carbs54g
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Fat69g
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Protein40g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Microwave-Safe Bowl
- 1 Peeler
- 1 Potato Masher
- 1 Mallet
- 1 Microwave
- 2 Plates
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
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 Roast Garlic and Prepare Ingredients
Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place garlic pouch directly on oven rack, opening-side up.
Roast in hot oven until garlic is tender, 15-20 minutes.While garlic roasts, peel and cut potatoes into large evenly-sized chunks.Evenly spread panko on a plate.Pat steaks dry. Cover steaks with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Season both sides with half the garlic salt (reserve remaining for potatoes) and a pinch of pepper. Top both sides evenly with mayonnaise. Transfer steaks to plate with panko and flip until coated on both sides, pressing gently to adhere.Carefully remove garlic from oven. -
2 Make the Mashed Potatoes
Bring a medium pot with potato chunks covered by water to a boil.
Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.Add roasted garlic, a pinch of salt, remaining garlic salt, and creme friache. Mash until smooth.If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.While potatoes cook, continue recipe. -
3 Cook the Steaks
Line another plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 1/4 cup olive oil.Lay steaks away from you in hot oil and flip every 1-2 minutes until golden-brown and steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.Transfer steaks to towel-lined plate. Rest, 3 minutes.Wipe pan clean and reduce heat to medium. Pan will be hot! Use caution. -
4 Make the Sauce
Add demi-glace and 2 Tbsp. water to hot, dry pan used to cook steaks. Stir to combine and bring to a simmer.
Once simmering, remove from burner.While sauce comes to a simmer, continue recipe. -
5 Heat Corn and Finish Dish
In a microwave-safe bowl, combine corn, 1 tsp. olive oil, and a pinch of salt. Cover with a damp paper towel.
Microwave covered until heated through, 2-3 minutes.Carefully remove from microwave and uncover. Stir in softened butter until melted and combined.Plate dish as pictured on front of card, topping steak with sauce. Slice steak, if desired. Bon appétit!
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