What are the main ingredients in Ostrich Stroganoff & Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Ostrich Stroganoff & Pasta?

Calories: 980, Carbs: 95 grams, Fat: grams, Protein: 57.1 grams, Sugar: 22.2 grams, Salt: 659 grams

How do I prepare Ostrich Stroganoff & Pasta?

NEXT LEVEL YUM!: Plate up the pasta and spoon over the silky ostrich stroganoff. Serve the dressed green leaves on the side. Voila, Chef! SO CREAMY!: 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 sour cream for 1-2 minutes until combined. Season to taste and remove from the heat. SEASONAL SALAD: In a salad bowl, add the rinsed green leaves and toss together with a drizzle of oil and some seasoning. Set aside for serving. SILKY STROG: Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot for 4-5 minutes until softening, shifting occasionally. 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. FRY UP: Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to high heat with a drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season well, and set aside. Return the pan to 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, add to the bowl of ostrich, and season. GET GOING: Boil the kettle. Dilute the stock & herb mix with 240ml of boiling water and set aside. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.

What should be prepared from my kitchen to make Ostrich Stroganoff & Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Ostrich Stroganoff & Pasta

A dinner classic with touches of indulgence! Bouncy tagliatelle pasta pairs perfectly with a thick and creamy stroganoff sauce. It is loaded with tender ostrich strips, button mushrooms, sour cream, smoked paprika & onion. Sided with fresh green leaves for a light finish, this dish certainly doesn’t disappoint on flavour!

Ostrich Stroganoff & Pasta

with mushrooms, sour cream & fresh green leaves

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Cake Flour
Carrots
Free-range Ostrich Stroganoff
Green Leaves
Onion
Onions
Ostrich
Smoked Paprika
Sour Cream
Stock & Herb Mix
Sunflower Seeds
Tagliatelle

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

GET GOING
Boil the kettle. Dilute the stock & herb mix with 120ml of boiling water and set aside. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to high heat with a drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season well, and set aside. Return the pan to 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, add to the bowl of ostrich, and season.
SILKY STROG
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot for 3-4 minutes until softening, shifting occasionally. 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.
SEASONAL SALAD
In a salad bowl, add the rinsed green leaves and toss together with a drizzle of oil and some seasoning. Set aside for serving.
SO CREAMY!
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 sour cream for 1-2 minutes until combined. Season to taste and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the silky ostrich stroganoff. Serve the dressed green leaves on the side. Voila, Chef!

Tagliatelle - 100g
Stock & Herb Mix - 1
Sunflower Seeds - 15g
Free-range Ostrich Stroganoff - 150g
Button Mushrooms - 125g
Onion - 1
Carrots - 120g
Smoked Paprika - 2,5ml
Cake Flour - 10ml
Green Leaves - 20g
Sour Cream - 80ml

Download the Recipe

Serves 2

GET GOING
Boil the kettle. Dilute the stock & herb mix with 240ml of boiling water and set aside. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to high heat with a drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season well, and set aside. Return the pan to 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, add to the bowl of ostrich, and season.
SILKY STROG
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot for 4-5 minutes until softening, shifting occasionally. 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.
SEASONAL SALAD
In a salad bowl, add the rinsed green leaves and toss together with a drizzle of oil and some seasoning. Set aside for serving.
SO CREAMY!
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 sour cream for 1-2 minutes until combined. Season to taste and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the silky ostrich stroganoff. Serve the dressed green leaves on the side. Voila, Chef!

Tagliatelle - 200g
Stock & Herb Mix - 1
Sunflower Seeds - 30g
Free-range Ostrich Stroganoff - 300g
Button Mushrooms - 250g
Onion - 1
Carrots - 120g
Smoked Paprika - 5ml
Cake Flour - 20ml
Green Leaves - 40g
Sour Cream - 160ml

Download the Recipe

Serves 3

GET GOING
Boil the kettle. Dilute the stock & herb mix with 360ml of boiling water and set aside. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to high heat with a drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. You may have to do this step in batches. Once browned, remove from the pan, season well, and set aside. Return the pan to 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. You may have to do this step in batches. Remove from the pan, add to the bowl of ostrich, and season.
SILKY STROG
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot for 5-6 minutes until softening, shifting occasionally. 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.
SEASONAL SALAD
In a salad bowl, add the rinsed green leaves and toss together with a drizzle of oil and some seasoning. Set aside for serving.
SO CREAMY!
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 sour cream for 1-2 minutes until combined. Season to taste and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the silky ostrich stroganoff. Serve the dressed green leaves on the side. Voila, Chef!

Stock & Herb Mix - 45ml
Tagliatelle - 300g
Sunflower Seeds - 45g
Free-range Ostrich Stroganoff - 450g
Button Mushrooms - 375g
Onions - 2
Carrots - 240g
Smoked Paprika - 7,5ml
Cake Flour - 30ml
Green Leaves - 60g
Sour Cream - 240ml

Download the Recipe

Serves 4

GET GOING
Boil the kettle. Dilute the stock & herb mix with 480ml of boiling water and set aside. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to high heat with a drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. You may have to do this step in batches. Once browned, remove from the pan, season well, and set aside. Return the pan to 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. You may have to do this step in batches. Remove from the pan, add to the bowl of ostrich, and season.
SILKY STROG
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot for 5-6 minutes until softening, shifting occasionally. 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.
SEASONAL SALAD
In a salad bowl, add the rinsed green leaves and toss together with a drizzle of oil and some seasoning. Set aside for serving.
SO CREAMY!
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 sour cream for 1-2 minutes until combined. Season to taste and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the silky ostrich stroganoff. Serve the dressed green leaves on the side. Voila, Chef!