A dinner classic with touches of indulgence… Nourishing and glorious roasted sweet potato chunks match divinely with a creamy mushroom stroganoff sauce, thickened with gluten-free flour and packed with free-range ostrich. Peas, leeks and garlic are the perfect accompaniments!
Silky Ostrich Ragù
Silky Ostrich Ragù
with a crème fraîche & mushroom sauce, and roasted sweet potato
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Button Mushrooms
- Creme Fraiche
- Free-range Ostrich Stroganoff
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gluten-free Flour
- Leeks
- Onion
- Onions
- Ostrich
- Peas
- Smoked Paprika
- Stock & Herb Mix
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
ROASTED POTS
Preheat the oven to 200°C. Boil the kettle. Dilute the stock mix with 200ml of boiling water. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
START FRYING
Pat the Ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Remove from the pan on completion, season and set aside. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl with the ostrich.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced Onion for 2-3 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
Rinse the leek halves thoroughly and roughly chop. Place another pan over a medium-high heat with a drizzle of oil. When hot, sauté the grated garlic and chopped Leeks for 2-3 minutes until soft, shifting frequently. In the final minute, add the peas and toss to heat through.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich strips and fried mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche for 1-2 minutes until combined. Season to taste.
DINNER IS SERVED
Plate up the crispy roasted sweet potatoes next to the silky stroganoff. Serve the leek and pea salad on the side, and garnish with the chopped parsley. Voila, Chef!
ROASTED POTS
Preheat the oven to 200°C. Boil the kettle. Dilute the stock mix with 300ml of boiling water. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
START FRYING
Pat the Ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Remove from the pan on completion, season and set aside. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl with the ostrich.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced Onion for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
Rinse the leek halves thoroughly and roughly chop. Place another pan over a medium-high heat with a drizzle of oil. When hot, sauté the grated garlic and chopped Leeks for 2-3 minutes until soft, shifting frequently. In the final minute, add the peas and toss to heat through.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich strips and fried mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche for 1-2 minutes until combined. Season to taste.
DINNER IS SERVED
Plate up the crispy roasted sweet potatoes next to the silky stroganoff. Serve the leek and pea salad on the side, and garnish with the chopped parsley. Voila, Chef!
ROASTED POTS
Preheat the oven to 200°C. Boil the kettle. Dilute the stock mix with 400ml of boiling water. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
START FRYING
Pat the Ostrich strips dry with paper towel. Place a large pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Remove from the pan on completion, season and set aside. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl with the ostrich.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced Onion for 4-5 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 5-6 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
Rinse the leek halves thoroughly and roughly chop. Place another pan over a medium-high heat with a drizzle of oil. When hot, sauté the grated garlic and chopped Leeks for 3-4 minutes until soft, shifting frequently. In the final minute, add the peas and toss to heat through.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich strips and fried mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche for 1-2 minutes until combined. Season to taste.
DINNER IS SERVED
Plate up the crispy roasted sweet potatoes next to the silky stroganoff. Serve the leek and pea salad on the side, and garnish with the chopped parsley. Voila, Chef!
ROASTED POTS
Preheat the oven to 200°C. Boil the kettle. Dilute the stock mix with 500ml of boiling water. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
START FRYING
Pat the Ostrich strips dry with paper towel. Place a large pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Remove from the pan on completion, season and set aside. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl with the ostrich.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced Onion for 5-6 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 6-7 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
Rinse the leek halves thoroughly and roughly chop. Place another pan over a medium-high heat with a drizzle of oil. When hot, sauté the grated garlic and chopped Leeks for 3-4 minutes until soft, shifting frequently. In the final minute, add the peas and toss to heat through.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich strips and fried mushrooms, and simmer for another 2-3 minutes until the ostrich is cooked through. Stir in the crème fraîche for 1-2 minutes until combined. Season to taste.
DINNER IS SERVED
Plate up the crispy roasted sweet potatoes next to the silky stroganoff. Serve the leek and pea salad on the side, and garnish with the chopped parsley. Voila, Chef!
Frequently Asked Questions
What is the preparation time for Silky Ostrich Ragù?
The preparation time for Silky Ostrich Ragù with a crème fraîche & mushroom sauce, and roasted sweet potato is between 30 and 45 minutes.
What is the total time required to make Silky Ostrich Ragù with a crème fraîche & mushroom sauce, and roasted sweet potato?
The total time required to make Silky Ostrich Ragù with a crème fraîche & mushroom sauce, and roasted sweet potato is between 45 and 60 minutes.
How many servings does Silky Ostrich Ragù provide?
4 servings
What are the main ingredients in Silky Ostrich Ragù?
Button Mushrooms, Creme Fraiche, Free-range Ostrich Stroganoff, Fresh Parsley, Garlic Clove, Garlic Cloves, Gluten-free Flour, Leeks, Onion, Onions, Ostrich, Peas, Smoked Paprika, Stock & Herb Mix, Sweet Potato
What is the nutritional information of Silky Ostrich Ragù?
Calories: 762, Carbs: 81 grams, Fat: grams, Protein: 44.9 grams, Sugar: 30.4 grams, Salt: 990 grams
How do I prepare Silky Ostrich Ragù?
ROASTED POTS: Preheat the oven to 200°C. Boil the kettle. Dilute the stock mix with 300ml of boiling water. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. START FRYING: Pat the ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Remove from the pan on completion, season and set aside. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl with the ostrich. THE STROGANOFF BASE: Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally. WHILE THE SAUCE IS SIMMERING...: Rinse the leek halves thoroughly and roughly chop. Place another pan over a medium-high heat with a drizzle of oil. When hot, sauté the grated garlic and chopped leeks for 2-3 minutes until soft, shifting frequently. In the final minute, add the peas and toss to heat through. LAST STRETCH!: When the sauce has thickened, add in the ostrich strips and fried mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche for 1-2 minutes until combined. Season to taste. DINNER IS SERVED: Plate up the crispy roasted sweet potatoes next to the silky stroganoff. Serve the leek and pea salad on the side, and garnish with the chopped parsley. Voila, Chef!
What should be prepared from my kitchen to make Silky Ostrich Ragù?
Button Mushrooms, Creme Fraiche, Free-range Ostrich Stroganoff, Fresh Parsley, Garlic Clove, Garlic Cloves, Gluten-free Flour, Leeks, Onion, Onions, Ostrich, Peas, Smoked Paprika, Stock & Herb Mix, Sweet Potato
How many calories does Silky Ostrich Ragù have?
762 calories
How much fat content does Silky Ostrich Ragù have?
grams
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