Ribeye Steak Stroganoff

with mushrooms and egg noodles

Prep & Cook Time: 25-35 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

Sometimes we like to give you what's new and hip, and sometimes we hue close to the culinary traditions we inherited from the old masters. We have a lot of latitude with this particular recipe; there's a lot of ways to, ahem, stroganoff. But even with room for variation, we've kept close to the classic: rich beef and noodles, augmented by a sauce made of red wine, Neufchâtel, and demi-glace. Stir some sour cream in at the end, and you have a classic, unforgettable stroganoff.

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 10 oz. Sliced Ribeye Steak
  • Info
    5 oz. Egg Noodles
  • Info
    1 oz. Neufchâtel
  • 2 Tbsp. Cornstarch
  • Info
    2 tsp. Beef Demi-Glace
  • 3 fl. oz. Red Cooking Wine
  • Info
    1 oz. Sour Cream

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
    718
  • Carbohydrates
    70g
  • Fat
    27g
  • Protein
    44g
  • Sodium
    1248mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Colander

Before You Cook

  • 1

    Prepare Ingredients and Cook Noodles

    Cut mushrooms into ¼" slices. Coarsely chop parsley, leaves and stems. Peel and mince shallot. Pat ribeye steak strips dry, and season with ½ tsp. salt and ¼ tsp. pepper.
    Once water is boiling, add noodles and cook until al dente, 6-8 minutes. Reserve 1 cup pasta water and drain noodles in a colander. Wipe pot clean and reserve. While noodles cook, sear meat.

  • 2

    Sear Meat and Cook Vegetables

    Thoroughly combine reserved pasta water, light cream cheese, cornstarch, and beef demi-glace. Return pot used to cook noodles to medium-high heat. Add 2 tsp. olive oil and ribeye steak strips in a single layer to hot pot. Cook undisturbed, 1 minute. Transfer steak strips to a plate. Steak strips will finish cooking in a later step. Add 2 tsp. olive oil, half the parsley (reserve remaining for garnish), shallot, and mushrooms to hot pot and cook until tender, 2-4 minutes. Add red cooking wine and cook until mostly evaporated, 30-60 seconds.

  • 3

    Start the Sauce

    Season vegetables in pot with ½ tsp. salt and a pinch of pepper. Add cornstarch mixture to pot and use a spoon to scrape bottom of the pan, bringing up cooked bits. Stir, and bring to a boil. Then stir occasionally until thickened to consistency of a light gravy, 1-2 minutes. Return ribeye steak strips and any accumulated juices to pot and stir occasionally until steak strips are browned, 3-5 minutes.

  • 4

    Finish the Sauce

    Remove pot from burner and stir in sour cream until fully incorporated.

  • 5

    Finish the Dish

    Stir noodles into meat and sauce. Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appétit!

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