Meal Kit

Weeknight Steak Bourguignon

with garlic mashed potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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

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!)

In Your Box (serves 2)

  • 8 oz. Carrot
  • 12 oz. Yukon Potatoes
  • 2 oz. Red Cooking Wine
  • 1 Shallot
  • Info
    ¼ oz. Flour
  • 4 oz. Cremini Mushrooms
  • Info
    ⅗ oz. Butter
  • ½ tsp. Garlic Salt
  • Info
    4 tsp. Beef Flavor Demi-Glace Concentrate
  • 10 oz. Steak Strips

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
    638
  • Carbohydrates
    56g
  • Fat
    30g
  • Protein
    35g
  • Sodium
    1422mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick 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

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.

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping potatoes with steak strips and sauce. Bon appétit!

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