A classic dinner with touches of indulgence. Beautiful al dente pasta pairs perfectly with a rich and creamy stroganoff sauce, packed with free-range ostrich steak, tender mushrooms, and bright green parsley.
Ostrich Ragù & Tagliatelle
Ostrich Ragù & Tagliatelle
with crème fraîche, mushrooms & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Button Mushrooms
- Chickpea Flour
- Creme Fraiche
- Free-range Ostrich Stroganoff
- Fresh Parsley
- Lemon
- Onion
- Onions
- Ostrich
- Smoked Paprika
- Spinach
- Stock & Herb Mix
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 120ml of boiling water and set aside. 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. On completion, season and set aside in a bowl. 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 of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
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.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich and mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a Lemon wedge on the side for that extra zing. There you have it!
THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 240ml of boiling water and set aside. 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. On completion, season and set aside in a bowl. 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 of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
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.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich and mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a Lemon wedge on the side for that extra zing. There you have it!
THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 360ml of boiling water and set aside. 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. On completion, season and set aside in a bowl. 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 of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
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.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich and mushrooms, and simmer for another 2-3 minutes until the ostrich is cooked through. Stir in the crème fraîche,rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a Lemon wedge on the side for that extra zing. There you have it!
THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 480ml of boiling water and set aside. 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. On completion, season and set aside in a bowl. 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 of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
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.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich and mushrooms, and simmer for another 2-3 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a Lemon wedge on the side for that extra zing. There you have it!
Frequently Asked Questions
What is the preparation time for Ostrich Ragù & Tagliatelle?
The preparation time for Ostrich Ragù & Tagliatelle with crème fraîche, mushrooms & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Ostrich Ragù & Tagliatelle with crème fraîche, mushrooms & fresh parsley?
The total time required to make Ostrich Ragù & Tagliatelle with crème fraîche, mushrooms & fresh parsley is between 40 and 55 minutes.
How many servings does Ostrich Ragù & Tagliatelle provide?
4 servings
What are the main ingredients in Ostrich Ragù & Tagliatelle?
Button Mushrooms, Chickpea Flour, Creme Fraiche, Free-range Ostrich Stroganoff, Fresh Parsley, Lemon, Onion, Onions, Ostrich, Smoked Paprika, Spinach, Stock & Herb Mix, Tagliatelle Pasta
What is the nutritional information of Ostrich Ragù & Tagliatelle?
Calories: 925, Carbs: 82 grams, Fat: grams, Protein: 53.7 grams, Sugar: 15.9 grams, Salt: 504 grams
How do I prepare Ostrich Ragù & Tagliatelle?
THANK GOODNESS IT’S FRY DAY: Boil a full kettle. Dilute the stock and herb mix with 240ml of boiling water and set aside. 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. On completion, season and set aside in a bowl. 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 of ostrich. PASTA LA VISTA: Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking. 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. DINNER IS SERVED: Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a lemon wedge on the side for that extra zing. There you have it! LAST STRETCH!: When the sauce has thickened, add in the ostrich and mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
What should be prepared from my kitchen to make Ostrich Ragù & Tagliatelle?
Button Mushrooms, Chickpea Flour, Creme Fraiche, Free-range Ostrich Stroganoff, Fresh Parsley, Lemon, Onion, Onions, Ostrich, Smoked Paprika, Spinach, Stock & Herb Mix, Tagliatelle Pasta
How many calories does Ostrich Ragù & Tagliatelle have?
925 calories
How much fat content does Ostrich Ragù & Tagliatelle have?
grams
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