Family Meal Kit
Premium
Mushroom-Topped Steak with Fondant Potatoes
and creamed spinach
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
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 4)
- 4 Russet Potatoes
- 20 oz. Beef Top Round Steaks
- 10 oz. Baby Spinach
- 4 oz. Cremini Mushrooms
- 2 oz. Cream Cheese
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Vegetable Base
- ⅖ oz. Mushroom Broth Concentrate
- ¼ oz. AP Flour
- 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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Calories570
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Carbohydrates50g
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Net Carbs45g
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Fat24g
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Protein41g
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Sodium1420mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 9" x 13" Casserole Dish
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Plate
- 1 Peeler
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare Ingredients and Make Vegetable Base Mixture
Peel and slice potatoes into 1" rounds.
Finely chop mushrooms.In a mixing bowl, combine vegetable base, 1/4 cup water, and a pinch of salt and pepper. Set aside.Pat steaks dry. Season both sides with half the garlic salt (reserve remaining for potatoes), 1/4 tsp. salt, and a pinch of pepper. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted. -
2 Cook the Potatoes
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add potatoes and 1/4 tsp. salt to hot pan. Cook until golden-brown, 2-3 minutes per side.Remove from burner. Wipe pan clean and reserve.Transfer potatoes to prepared casserole dish. Evenly top with remaining garlic salt and vegetable base mixture.Roast uncovered in hot oven until potatoes are golden-brown and tender, 18-22 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
3 Cook the Steaks
Return pan used to cook potatoes to medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Transfer steaks to a plate and rest, 3 minutes. Wipe pan clean and keep over medium heat. -
4 Cook the Creamed Spinach
Add spinach in batches (do not overflow pan) and a pinch of salt to hot pan. Stir often until spinach is wilted, 2-3 minutes.
Add cream cheese, 1/4 cup water, grated cheese, and a pinch of salt and pepper. Stir often until combined and cream cheese is melted, 1-2 minutes.Remove from burner.While creamed spinach cooks, continue recipe. -
5 Cook Sauce and Finish Dish
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add mushrooms and a pinch of salt and pepper to hot pan. Stir often until slightly tender, 2-3 minutes.Add flour and stir often until no dry flour remains. Add mushroom base and 3/4 cup water. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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