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Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Slice the radishes into thin rounds. Halve the orange; squeeze the juice of both halves into a bowl, straining out the seeds. Thinly slice the mushrooms. Pick the parsley leaves off the stems; discard the stems. Remove and discard the core of the lettuce; roughly chop the leaves. Peel and thinly slice the onion.
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Carefully drain off and discard the drippings. Transfer the browned beef to a plate and set aside, leaving any browned bits (or fond) in the pan.
Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the mushrooms; cook, stirring occasionally, 6 to 8 minutes, or until browned. Add the onion and spice blend; cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.
Add the flour to the pan of mushrooms and onions. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the beef demi-glace and 1½ cups of water; cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the browned beef; cook, stirring occasionally, 2 to 4 minutes, or until well combined and heated through. Remove from heat and stir in ¾ of the sour cream; season with salt and pepper to taste. Set aside in a warm place.
While the stroganoff cooks, add the noodles to the pot of boiling water. Cook 3 to 4 minutes, or until tender. Drain thoroughly and transfer to a serving dish. Set aside in a warm place.
In a small bowl, combine the orange juice and remaining sour cream; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and radishes. Add enough of the orange juice-sour cream dressing to coat the salad (you may have extra dressing); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Top the cooked noodles with the stroganoff. Garnish with the parsley. Enjoy!
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Slice the radishes into thin rounds. Halve the orange; squeeze the juice of both halves into a bowl, straining out the seeds. Thinly slice the mushrooms. Pick the parsley leaves off the stems; discard the stems. Remove and discard the core of the lettuce; roughly chop the leaves. Peel and thinly slice the onion.
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Carefully drain off and discard the drippings. Transfer the browned beef to a plate and set aside, leaving any browned bits (or fond) in the pan.
Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the mushrooms; cook, stirring occasionally, 6 to 8 minutes, or until browned. Add the onion and spice blend; cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.
Add the flour to the pan of mushrooms and onions. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the beef demi-glace and 1½ cups of water; cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the browned beef; cook, stirring occasionally, 2 to 4 minutes, or until well combined and heated through. Remove from heat and stir in ¾ of the sour cream; season with salt and pepper to taste. Set aside in a warm place.
While the stroganoff cooks, add the noodles to the pot of boiling water. Cook 3 to 4 minutes, or until tender. Drain thoroughly and transfer to a serving dish. Set aside in a warm place.
In a small bowl, combine the orange juice and remaining sour cream; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and radishes. Add enough of the orange juice-sour cream dressing to coat the salad (you may have extra dressing); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Top the cooked noodles with the stroganoff. Garnish with the parsley. Enjoy!
Tips from Home Chefs