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
Bourguignon sounds so fancy; we can't spell it, and please don't ask us to pronounce it. (It's been a good twenty years since French class!) But what looks so fancy tastes so comforting and classic: rich sauce and steak sits atop a perfect bed of creamy, soft mashed potatoes. Who cares what it's called? The amazing taste is all that matters. Tip: To peel the carrot with less effort, lay it down on your cutting board and peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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
Customize It Instructions
If using flank steak, follow same instructions as steak strips.
If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using ground beef follow same instructions as steak strips in Step 3, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
Cook the Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add butter and garlic salt and mash until mostly smooth. Then add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Cover and set aside.
While potatoes boil, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot on an angle.
Thinly slice mushrooms.
Peel and slice shallot into very thin rounds.
Separate steak strips into a single layer and pat dry. Season all over with ¼ tsp. salt.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Transfer steak strips to a plate and rest, 3 minutes. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steak strips to medium-high heat. Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 3-5 minutes.
Add 2 Tbsp. water, mushrooms, shallot, and a pinch of salt. Cover, and cook until water has mostly evaporated and vegetables are tender, 2-3 minutes.
Add flour and stir until no dry flour remains in pan. Stir in wine, demi-glace, and ¼ cup water. Bring to a boil. Once boiling, stir occasionally until slightly thickened, 2-3 minutes.
Remove from burner. Stir in steak strips.
Finish the Dish
Plate dish as pictured on front of card, topping potatoes with steak strips and sauce. Bon appétit!
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