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
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
Large Non-Stick Pan
Before You Cook
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
Prepare the Mushrooms
Cut mushrooms into ¼" slices.
Cook the Mushrooms
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms to hot pan and stir occasionally until lightly browned, 4-6 minutes.
Cook the Steak Strips
Separate steak strips into a single layer and pat dry.
Add steak strips to pan. Stir occasionally until no pink remains, 4-6 minutes.
Finish the Dish
Add cream, sour cream, beef demi-glace, pasta, ¼ tsp. salt, and a pinch of pepper to pan and stir to combine.
Bring to a simmer and stir often until thickened, 2-3 minutes.
Plate dish as pictured on front of card. Bon appétit!
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