A dinner classic with touches of indulgence! Bouncy tagliatelle pasta pairs perfectly with a thick and creamy 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!
Creamy Ostrich & Tagliatelle
Creamy Ostrich & Tagliatelle
with mushrooms, sour cream & fresh green leaves
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Button Mushrooms
- Cake Flour
- Carrot
- Free-Range Ostrich Strips
- Green Leaves
- Onion
- Onions
- Ostrich
- Smoked Paprika
- Sour Cream
- Stock & Herb Mix
- Sunflower Seeds
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
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 a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, 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 until golden, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY STROG
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced Carrot until softening, 3-4 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 3-4 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the rinsed green leaves and toss with the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the Ostrich and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy Ostrich. Serve the dressed green leaves on the side. Voilà, Chef!
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 a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, 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 until golden, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY STROG
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced Carrot until softening, 4-5 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the rinsed green leaves and toss with the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the Ostrich and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy Ostrich. Serve the dressed green leaves on the side. Voilà, Chef!
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 a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, 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 until golden, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY STROG
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced Carrot until softening, 5-6 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 5-6 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the rinsed green leaves and toss with the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the Ostrich and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy Ostrich. Serve the dressed green leaves on the side. Voilà, Chef!
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 a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, 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 until golden, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY STROG
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced Carrot until softening, 5-6 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 6-7 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the rinsed green leaves and toss with the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the Ostrich and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy Ostrich. Serve the dressed green leaves on the side. Voilà, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Ostrich & Tagliatelle?
The preparation time for Creamy Ostrich & Tagliatelle with mushrooms, sour cream & fresh green leaves is between 15 and 30 minutes.
What is the total time required to make Creamy Ostrich & Tagliatelle with mushrooms, sour cream & fresh green leaves?
The total time required to make Creamy Ostrich & Tagliatelle with mushrooms, sour cream & fresh green leaves is between 40 and 55 minutes.
How many servings does Creamy Ostrich & Tagliatelle provide?
4 servings
What are the main ingredients in Creamy Ostrich & Tagliatelle?
Button Mushrooms, Cake Flour, Carrot, Free-Range Ostrich Strips, Green Leaves, Onion, Onions, Ostrich, Smoked Paprika, Sour Cream, Stock & Herb Mix, Sunflower Seeds, Tagliatelle Pasta
What is the nutritional information of Creamy Ostrich & Tagliatelle?
Calories: 989, Carbs: 95 grams, Fat: grams, Protein: 53.8 grams, Sugar: 21.5 grams, Salt: 476 grams
How do I prepare Creamy Ostrich & Tagliatelle?
SEASONAL SALAD: To a salad bowl, add the rinsed green leaves and toss with the toasted seeds, a drizzle of olive oil, and seasoning. Set aside. SO CREAMY!: When the sauce has thickened, add the ostrich and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat. SILKY STROG: Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot until softening, 4-5 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally). FRY UP: Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, 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 until golden, 4-5 minutes (shifting occasionally). 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 a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. NEXT LEVEL YUM!: Plate up the pasta and spoon over the creamy ostrich. Serve the dressed green leaves on the side. Voilà, Chef!
What should be prepared from my kitchen to make Creamy Ostrich & Tagliatelle?
Button Mushrooms, Cake Flour, Carrot, Free-Range Ostrich Strips, Green Leaves, Onion, Onions, Ostrich, Smoked Paprika, Sour Cream, Stock & Herb Mix, Sunflower Seeds, Tagliatelle Pasta
How many calories does Creamy Ostrich & Tagliatelle have?
989 calories
How much fat content does Creamy Ostrich & Tagliatelle have?
grams
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