Wild Mushroom Beef Stroganoff & Pappardelle Pasta - Front Porch Pantry

Wild Mushroom Beef Stroganoff & Pappardelle Pasta

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Try our delicious twist on a classic recipe. The ultimate comfort food. Tender beef steak is slow roasted and tossed in a wild mushroom brown stroganoff gravy tossed with European Oyster, Black Trumpet, Portobello, and Porcini mushrooms. Served over buttery pappardelle pasta and topped with grated parmesan.  This dish is enough for two servings.

Trays are oven and microwave friendly. Remove condiments and sauce containers.

Microwave: Remove sleeve, lift the corner of film, place on microwave plate, microwave for 2 minutes or until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE.

Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350°F degrees for 20 - 25 minutes until hot. Heat to 165°F degrees (Internal Temperature). Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.

Beef, pasta, flour, butter, sour cream, onion, garlic, beef broth, Vegetable Stock (Water, Onion, Carrot, Celery, Salt), Mushrooms (Portabella, Shiitake, Oyster, Porcini, Trumpet), Heavy Cream, Parmesan Cheese, Onions, Corn Starch, Sherry Wine, Canola Oil, Fresh Herbs, House Seasoning. Contains 2% or less of: Butter (Cream, Salt), Garlic, Thyme. Contains: Wheat, Milk, Soy, Eggs

Food Allergy Notice: Though best practices are used when preparing meals, our kitchen environment does contain nuts and gluten so we cannot guarantee the complete absence of allergens.