Steak Bourguignon

with sour cream mashed potatoes and roasted carrots

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Fire up the Google and look for a beef bourguignon recipe (or, for the fancy pants, boeuf bourguignon). Nothing but thirty-five ingredient lists, hours and hours of labor on each step, and a rating of “difficult” or “you better be just out of culinary school to try this.” Daunting. Discouraging. Ditch those; we've got all the flavors of bourguignon in this steak meal, tender, rich, and delightful. Save the Google for the WebMD fright-fests; this is the only bourguignon you'll need.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 2 Russet Potatoes
  • 8 oz. Carrot
  • 6 oz. Cremini Mushrooms
  • 1½ tsp. Cornstarch
  • Info
    4 tsp. Beef Demi-Glace
  • 12 oz. Sirloin Steaks
  • Info
    2 oz. Sour Cream
  • 2 fl. oz. Red Cooking Wine
  • Nutrition (per serving)

  • Calories
    642
  • Carbohydrates
    54g
  • Fat
    25g
  • Protein
    45g
  • Sodium
    1392mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Pot
  • 1 Colander
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare Ingredients and Cornstarch Slurry
    1

    Prepare Ingredients and Cornstarch Slurry

    Peel and cut potatoes into 1" dice.
    Peel, trim, and cut carrot into ¼" slices on an angle. Quarter mushrooms. Prepare cornstarch slurry by combining cornstarch, beef demi-glace, and ¾ cup water in a mixing bowl. Set aside. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Cook the Potatoes
    2

    Cook the Potatoes

    Bring a small pot with diced potatoes covered by lightly salted water to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 12-16 minutes. Drain potatoes in a colander and return to pot. Add sour cream and half the butter (reserve remaining for sauce) and mash until smooth. Season with ¼ tsp. salt. Cover and set aside. While potatoes simmer, roast carrot.

  • Step 3 - Roast the Carrot Slices
    3

    Roast the Carrot Slices

    Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender and slightly caramelized, 14-16 minutes. While carrot slices roast, cook steaks.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    Place a medium pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate, tent with foil, and rest at least 5 minutes. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to sear steaks to medium-high heat. Add mushrooms to hot pan. Stir occasionally until softened, 3-5 minutes. Add red cooking wine and cook until mostly evaporated. Stir cornstarch slurry and add to pan. Cook until slightly thickened, 2-3 minutes. Remove from burner and stir in remaining butter. Plate dish as pictured on front of card. Bon appétit!