Oven-Ready
Premium
Sour Cream and Onion-Crusted Steak
with potato and mushroom gratin
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under 35g net carbsOver 30g protein
Chef
Ryan Pugh
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Cooked Diced Red Potatoes
- 4 oz. Sliced Cremini Mushrooms
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3 oz. Cream Cheese
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1 oz. Light Sour Cream
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1 oz. Shredded Parmesan Cheese
- 2 Green Onions
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½ oz. Crispy Fried Onions
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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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Calories710
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Carbohydrates34g
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Net Carbs30g
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Fat42g
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Protein48g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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
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1 Start the Potatoes and Mushrooms
Drain potatoes in a colander/strainer.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Combine potatoes, 1/3 the cream cheese (reserve remaining for sauce), white portions of green onions, mushrooms, and 1 tsp. olive oil in provided tray. Spread into a single layer. Cream cheese will melt as meal bakes.Bake uncovered in hot oven until mushrooms are tender, 10-15 minutes.While potatoes and mushrooms bake, continue recipe. -
2 Add the Steaks
Pat steaks dry and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and sear undisturbed, 2 minutes per side.Remove from burner and set aside. Steaks will finish cooking in a later step.After 10-15 minutes, carefully remove tray from oven. Stir garlic salt, half the shredded cheese (reserve remaining for topping), and a pinch of salt and pepper into vegetables. Push to one side of tray and evenly top with remaining shredded cheese. Tray will be hot! Use a utensil.In a mixing bowl, combine remaining cream cheese, sour cream, buttermilk-dill seasoning, and green portions of green onions (reserve a pinch for garnish). Set aside.Transfer steaks to now-empty side of tray. Top steaks evenly with sour cream-green onion mixture. -
3 Bake the Meal
Bake uncovered in hot oven until steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes.
Carefully remove from oven. Rest, 3 minutes.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.To serve, top steak with crispy onions and garnish potatoes with remaining green portions of green onions. Bon appétit!
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