with sour cream mashed potatoes and roasted carrots
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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.
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.
You Will Need
Before You Cook
Prepare Ingredients and Cornstarch Slurry
Peel and cut potatoes into 1" dice.
Peel, trim, and cut carrot into ¼" slices on an angle.
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.
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.
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.
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.
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!
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