Family Meal Kit
One-Pot Beef Stroganoff
with fettuccine and crispy onions
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Tom Scodari
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 16 oz. Ground Beef
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10 oz. Fettuccine Pasta
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4 fl. oz. Cream Sauce Base
- 6 oz. Button Mushrooms
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4 oz. Light Sour Cream
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1 oz. Crispy Fried Onions
- 4 tsp. Mirepoix Broth Concentrate
- 2 Green Onions
- ¼ oz. Dijon Mustard
- 1 tsp. Potato Spice 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) gqRB7aqE
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Calories650
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Carbohydrates64g
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Net Carbs60g
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Fat29g
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Protein33g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.Wipe pot clean and reserve.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Finely chop mushrooms.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Cook the Beef and Mushrooms
Return pot used to boil pasta to medium-high heat. Add 2 tsp. olive oil, ground beef, mushrooms, white portions of green onions, 3/4 tsp. salt, and a pinch of pepper to hot pot.
Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
4 Add the Sauce
Add mirepoix base, cream base, half the sour cream (reserve remaining for garnish), mustard, potato spice seasoning, and half the reserved pasta cooking water to hot pot. Bring to a simmer.
Once simmering, reduce heat to low. -
5 Add Pasta and Finish Dish
Add pasta to hot pot. Stir constantly until pasta is heated through and sauce has slightly thickened, 3-5 minutes.
If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with crispy onions, remaining sour cream, and green portions of green onions. Bon appétit!
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