Meal Kit
Weeknight Steak Bourguignon
with garlic mashed potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
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)
- 12 oz. Yukon Potatoes
- 10 oz. Steak Strips
- 8 oz. Carrot
- 4 oz. Cremini Mushrooms
- 2 oz. Red Cooking Wine
- 1 Shallot
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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⅗ oz. Butter
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¼ oz. Flour
- ½ tsp. Garlic Salt
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) 2PZRkXP9
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Calories640
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Carbohydrates56g
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Net Carbs50g
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Fat30g
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Protein35g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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If using flank steak, follow same instructions as steak strips.
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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.
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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.
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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 1/4 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 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 1/4 tsp. salt. -
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 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 1/4 cup water. Bring to a boil. Once boiling, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner. Stir in steak strips. -
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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