Meal Kit
Steak Bourguignon
with sour cream mashed potatoes and roasted carrots
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Jimmy Madla
Fire up the Google and look for a beef bourguignon recipe (or, for the fancy pants, boeuf bourguignon). Nothing but thirty-five ingredient lists, hours and hours of labor on each step, and a rating of “difficult” or “you better be just out of culinary school to try this.” Daunting. Discouraging. Ditch those; we've got all the flavors of bourguignon in this steak meal, tender, rich, and delightful. Save the Google for the WebMD fright-fests; this is the only bourguignon you'll need.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Carrot
- 6 oz. Cremini Mushrooms
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2 oz. Sour Cream
- 2 fl. oz. Red Cooking Wine
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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⅗ oz. Butter
- 1½ tsp. Cornstarch
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) MOxg1Rqr
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Calories750
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Carbohydrates54g
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Net Carbs49g
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Fat38g
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Protein43g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Small Pot
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
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1 Prepare Ingredients and Cornstarch Slurry
Peel and cut potatoes into 1" dice.
Peel, trim, and cut carrot into 1/4" slices on an angle.Quarter mushrooms.Prepare cornstarch slurry by combining cornstarch, beef demi-glace, and 3/4 cup water in a mixing bowl. Set aside.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Potatoes
Bring a small pot with diced potatoes covered by lightly salted water to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 12-16 minutes.
Drain potatoes in a colander and return to pot. Add sour cream and half the butter (reserve remaining for sauce) and mash until smooth. Season with 1/4 tsp. salt. Cover and set aside.While potatoes simmer, roast carrot. -
3 Roast the Carrot Slices
Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until tender and slightly caramelized, 14-16 minutes.While carrot slices roast, cook steaks. -
4 Cook the Steaks
Place a medium pan over medium heat.
Add 2 tsp. olive oil and steaks to hot pan. Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove steaks to a plate, tent with foil, and rest at least 5 minutes.Reserve pan; no need to wipe clean. -
5 Make the Sauce
Return pan used to sear steaks to medium-high heat. Add mushrooms to hot pan. Stir occasionally until softened, 3-5 minutes.
Add red cooking wine and cook until mostly evaporated.Stir cornstarch slurry and add to pan. Cook until slightly thickened, 2-3 minutes.Remove from burner and stir in remaining butter.Plate dish as pictured on front of card. Bon appétit!
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