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Chef Meagan Entree Stroganoff Dinner

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Chef Meagan Entree Stroganoff Dinner

$30.00

Chef Meagan's Stroganoff Dinner
  • Your weeknight just got an upgrade. Experience a rich, creamy, and flavorful Stroganoff in minutes.
Indulge in a classic. Rich, creamy, and satisfying—your Stroganoff dinner awaits!

ORDERS CLOSE AT 11:59 PM on Friday- No Adjustments Afterwards!

2 Large Servings


Chef Meagan's Stroganoff Dinner

Wild Mushroom or Beef

Ingredients:

Beef:
extra-wide egg noodles (Organic Durum Wheat Semolina, Organic Eggs) unsalted butter (milk), AP Flour (Organic Wheat Flour), Sweet Grass Pasture Raised Beef, Mushrooms, Shallots, Garlic, Dijon Mustard, Tomato Paste, Worcestershire sauce, Vegetable Stock (vegetable stock, (water, celery, onions, carrots, zucchini, cauliflower, tomatoes, garlic, bay leaves, rosemary, thyme, sage, parsley, black peppercorns, kosher salt), Brandy, Red Wine, Sour Cream, (cultured cream, milk), Canola Oil, Kosher Salt, Black Pepper, parsley, scallions.

Mushroom:
extra-wide egg noodles (Organic Durum Wheat Semolina, Organic Eggs) unsalted butter (milk), AP Flour (Organic Wheat Flour), Mushrooms, Shallots, Garlic, Dijon Mustard, Tomato Paste, Worcestershire sauce, Vegetable Stock (vegetable stock, (water, celery, onions, carrots, zucchini, cauliflower, tomatoes, garlic, bay leaves, rosemary, thyme, sage, parsley, black peppercorns, kosher salt), Brandy, Red Wine, Sour Cream, (cultured cream, milk), Canola Oil, Kosher Salt, Black Pepper, parsley, scallions.

Heating Instructions:

Boil 4 quarts of water with a tablespoon of salt, once boiling add the pasta for 30 seconds and then drain all the water into a cullender. 
While the water is on the stove heating up add the sauce to a medium/low sauce pan. Heat the sauce to above 165 degrees, while stirring regularly.
Once the sauce is hot and the noodles are hot, you can serve this entree two ways:
Noodles on the bottom and sauce over the noodles or add the hot noodles into the hot sauce,
stirring until they are completely covered.
Serve and sprinkle scallion/parsley garnish.

Allergens:
Mushroom: Vegetarian, corn free, nut free

Beef: Corn Free, Nut Free



Chef Meagan's Food Truck

FARM TO FOOD TRUCK & FOOD TRUCK TO FARM

"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
-Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.


Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.

Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.

Customer Review

I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking. 

-Kim






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