Family Meal Kit
Premium
Classic Steak and Savory Demi Sauce
with sour cream and onion mashed potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 20 oz. Beef Top Round Steaks
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4 fl. oz. Cream Sauce Base
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4 oz. Light Sour Cream
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1½ oz. Roasted Garlic & Herb Butter
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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½ oz. Flour
- 2 Green Onions
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2 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Steak Seasoning
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.
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Nutrition (per serving) VPrQry3R
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Calories570
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Carbohydrates44g
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Net Carbs40g
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Fat30g
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Protein37g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Small Non-Stick Pan
- 1 Potato Masher
- 1 Colander/Strainer
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Start the Mashed Potatoes
Quarter potatoes.
Bring a medium pot with potatoes covered by water to a boil.Once boiling, cook until fork-tender, 15-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.While potatoes cook, continue recipe. -
2 Prepare Green Onions and Make Cream Sauce Mixture
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a small non-stick pan over medium heat and add 1 tsp. olive oil.Add white portions of green onions and 1/4 tsp. salt to hot pan. Stir occasionally until beginning to brown, 1-2 minutes.Stir in cream base until combined and bring to a simmer.Once simmering, remove from burner. -
3 Finish the Mashed Potatoes
Add cream sauce mixture, buttermilk-dill seasoning, 1/4 tsp. salt, a pinch of pepper, half the softened butter (reserve remaining for sauce), and half the sour cream (reserve remaining for sauce) to pot with potatoes. Wipe pan clean and reserve. Mash potatoes until smooth.
If potatoes are too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.Cover and set aside to keep warm. -
4 Cook the Steaks
Pat steaks dry and season both sides with steak seasoning.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add steaks to hot pan. Cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While steaks rest, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to make cream sauce mixture to medium heat.
Add 3/4 cup water, demi-glace, and flour to hot pan. Stir until combined and no dry flour remains, 1-2 minutes.Bring to a simmer.Once simmering, remove from burner. Stir in remaining sour cream and remaining softened butter until combined.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, slicing steak, if desired, and topping with sauce from pan. Garnish mashed potatoes with green portions of green onions. Bon appétit!
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