Express
Premium
Sliced Beef Stroganoff
with fettuccine and crispy onions
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Tom Scodari
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In Your Box (serves 2)
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10 oz. Cooked Fettuccine
- 10 oz. Steak Strips
- 8 oz. Cremini Mushrooms
- 1 Onion
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1 oz. Sour Cream
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1 oz. Crispy Onions
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¾ oz. Roasted Garlic & Herb Butter
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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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.
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Nutrition (per serving)
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Calories780
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Carbohydrates67g
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Net Carbs62g
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Fat39g
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Protein42g
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Sodium1460mg
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
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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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 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 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 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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