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.
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
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. Drain potatoes in a colander and return to pot.
Peel, trim, and cut carrot on an angle. Thinly slice mushrooms.Peel and slice shallot into very thin rounds. Pat steak strips dry and season with ¼ tsp salt.
Cook steak strips
Place a large non-sick pan over medium-high heat and add 1 tsp. olive oil Add steak strips to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from pan and set aside.
Return pan over medium-high heat. Add 2 tsp. olive oil and carrot. Stir often until lightly browned, 3-5 minutes.
Add 2tbs water, mushrooms, shallots, and a pinch of salt. Cover and cook until water is mostly evaporated and vegetables are tender, 2-3 minutes." Stir in flour and add wine, beef demiglace, and ¼ cup water. Bring to a boil until slightly thickened. Stir in steak strips.
Mash potatoes with butter and seasoning salt. Serve steak strips over potatoes.
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.