Meal Kit
Pork Stroganoff
with campanelle pasta
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 6 oz. Campanelle Pasta
- 4 oz. Cremini Mushrooms
- 3 oz. Creme Fraiche
- 1 Tbsp. Tomato Puree
- 2 Green Onions
- ⅖ oz. Beef Broth Concentrate
- ¼ oz. AP Flour
- 0.14 oz. Lemon Juice
- 1 tsp. Buttermilk-Dill Seasoning
- ½ 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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Calories810
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Carbohydrates76g
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Net Carbs69g
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Fat36g
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Protein53g
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Sodium1720mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Pot
- 1 Large Non-Stick Pan
- 1 Plate
- 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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, follow same instructions.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare Ingredients and Make Crema
Stem mushrooms and cut caps into 1/4” slices.
Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine 1/3 the creme fraiche (reserve remaining for sauce), 2 tsp. water, lemon juice, and 1/4 the buttermilk-dill seasoning (reserve remaining for pork). Set aside.Pat pork dry. Coarsely chop, then separate pieces. -
3 Cook the Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add pork, garlic salt, remaining buttermilk-dill seasoning, and a pinch of pepper to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Transfer pork to a plate. Rest, 3 minutes. Keep pan over medium-high heat; no need to wipe clean. -
4 Make the Sauce
Add 2 tsp. olive oil, mushrooms, and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 4-6 minutes.
Add tomato puree and white portions of green onions. Stir often until combined and green onions are fragrant, 1-2 minutes.Stir in flour until no dry flour remains.Add beef base, remaining creme fraiche, 3/4 cup reserved pasta cooking water, and a pinch of salt and pepper. Stir to combine and bring to a simmer.Once simmering, stir often until sauce is slightly thickened, 1-2 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Pasta and Pork and Finish Dish
Add pasta and pork to hot pan. Stir often until combined and heated through, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping pasta with crema and green portions of green onions. Bon appétit!
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