Meal Kit

Steak Bourguignon

with sour cream mashed potatoes and roasted carrots

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

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

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)

  • 2 Russet Potatoes
  • 12 oz. Sirloin Steaks
  • 8 oz. Carrot
  • 6 oz. Cremini Mushrooms
  • Info
    2 oz. Sour Cream
  • 2 fl. oz. Red Cooking Wine
  • Info
    4 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • Info
    ⅗ oz. Butter
  • 1½ tsp. Cornstarch
Contains: Sulfites
Food intolerance information

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
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Pot
  • 1 Colander
  • 1 Medium Pan

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
  1. 1

    Prepare Ingredients and Cornstarch Slurry

    Peel and cut potatoes into 1" dice.

    Peel, trim, and cut carrot into 1/4" slices on an angle.

    Quarter mushrooms.

    Prepare cornstarch slurry by combining cornstarch, beef demi-glace, and 3/4 cup water in a mixing bowl. Set aside.

    Pat steaks dry, and season both sides with a pinch of salt and pepper.

  2. 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 1/4 tsp. salt. Cover and set aside.

    While potatoes simmer, roast carrot.

  3. 3

    Roast the Carrot Slices

    Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 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.

  4. 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.

  5. 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!

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