Sliced Beef Stroganoff

with fettuccine and crispy onions

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    10 oz. Cooked Fettuccine
  • 8 oz. Cremini Mushrooms
  • 1 Yellow Onion
  • Info
    1 oz. Crispy Onions
  • Info
    1 oz. Sour Cream
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    2 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • Info
    ¼ oz. 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Large Non-Stick Pans

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

  • If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.

  • If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.

  • If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Stem mushrooms and cut caps into 1/4” slices.

    Halve and peel onion. Slice halves into thin strips.

    Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.

  2. 2

    Start the Stroganoff

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add steak strips, onions, and mushrooms to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    Reduce heat to medium.

  3. 3

    Finish the Stroganoff

    Add flour to hot pan and stir until no dry flour remains.

    Add 3/4 the garlic salt (reserve remaining for pasta), demi-glace, sour cream, and 3/4 cup water. Stir to combine and bring to a simmer.

    Once simmering, stir occasionally until thickened, 6-8 minutes.

    Remove from burner.

    While stroganoff cooks, continue recipe.

  4. 4

    Heat Pasta and Finish Dish

    Place another large non-stick pan over medium-high heat. Add 1/4 cup water, a pinch of salt, remaining garlic salt, and pasta to hot pan. Cover and cook until heated through, 3-4 minutes.

    Remove from burner.

    Stir in butter until melted and combined.

    Plate dish as pictured on front of card, topping pasta with stroganoff and garnishing with crispy onions. Bon appétit!

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