eCook Meal
Beef Strips & Cheesy Crumbed Croquettes
with a red wine sauce, roasted baby carrots & fresh rosemary
Beef rump strips are seared to absolute perfection before being served with a rich red wine sauce and the cheesiest, crispiest, most delicious croquettes known to man! This breathtaking dish is served alongside a bright baby carrot salad for some sweetness and overall balance.
Serving guide
Choose your portion size.
MASH
Preheat the oven to 200°C. Place a pot of cold water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge for 5-10 minutes.
ROAST
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through. Just before serving, toss the roasted baby carrots with the rinsed salad leaves. Season to taste.
CROQUETTES
Set aside 10ml of flour for Step 4. In a bowl, combine the cooled mashed Potato, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into balls to make 5-7 croquettes. In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly), and the other the breadcrumbs. Coat the croquettes in the flour, then the egg, and lastly, in the breadcrumbs. Place all the croquettes on a baking tray. Chill in the freezer for at least 5 minutes.
SAUCE
Boil the kettle. Dilute the stock with 50ml of boiling water. Place a pan over a medium heat with a knob of butter or drizzle of oil. When hot, add the rinsed Rosemary and fry for 30 seconds until fragrant, shifting constantly. Add the diluted stock, the red wine, sweeter of choice (to taste) and the reserved flour. Whisk until combined. Lower the heat and reduce for 5-7 minutes until slightly thickened, stirring occasionally. Remove from the heat, remove the rosemary stalks, and cover to keep warm. Season to taste.
RUMP
Place a pan over a high heat. When hot, add the Beef and fry for 1-2 minutes per side until browned. In the final minute, baste with a knob of butter or drizzle of oil. Rest for 2-3 minutes.
FRY
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the croquettes for 2-5 minutes, until brown, shifting as they colour. Remove from the pan and drain on paper towel.
DELISH!
Plate the cheesy croquettes alongside the Beef strips. Pour over the wine sauce and serve with the carrot salad.
MASH
Preheat the oven to 200°C. Place a pot of cold water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge for 5-10 minutes.
ROAST
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through. Just before serving, toss the roasted baby carrots with the rinsed salad leaves. Season to taste.
CROQUETTES
Set aside 15ml of flour for Step 4. In a bowl, combine the cooled mashed Potato, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into balls to make 5-7 croquettes per portion. In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly), and the other the breadcrumbs. Coat the croquettes in the flour, then the egg, and lastly, in the breadcrumbs. Place all the croquettes on a baking tray. Chill in the freezer for at least 5 minutes.
SAUCE
Boil the kettle. Dilute the stock with 100ml of boiling water. Place a pan over a medium heat with a knob of butter or drizzle of oil. When hot, add the rinsed Rosemary and fry for 30 seconds until fragrant, shifting constantly. Add the diluted stock, the red wine, sweeter of choice (to taste) and the reserved flour. Whisk until combined. Lower the heat and reduce for 5-7 minutes until slightly thickened, stirring occasionally. Remove from the heat, remove the rosemary stalks, and cover to keep warm. Season to taste.
RUMP
Place a pan over a high heat. When hot, add the Beef and fry for 1-2 minutes per side until browned. In the final minute, baste with a knob of butter or drizzle of oil. Rest for 2-3 minutes.
FRY
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the croquettes for 2-5 minutes, until brown, shifting as they colour. Remove from the pan and drain on paper towel.
DELISH!
Plate the cheesy croquettes alongside the Beef strips. Pour over the wine sauce and serve with the carrot salad.
MASH
Preheat the oven to 200°C. Place a pot of cold water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge for 5-10 minutes.
ROAST
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through. Just before serving, toss the roasted baby carrots with the rinsed salad leaves. Season to taste.
CROQUETTES
Set aside 20ml of flour for Step 4. In a bowl, combine the cooled mashed Potato, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into balls to make 5-7 croquettes per portion. In a shallow dish, whisk 2 eggs. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly), and the other the breadcrumbs. Coat the croquettes in the flour, then the egg, and lastly, in the breadcrumbs. Place all the croquettes on a baking tray. Chill in the freezer for at least 5 minutes.
SAUCE
Boil the kettle. Dilute the stock with 150ml of boiling water. Place a pan over a medium heat with a knob of butter or drizzle of oil. When hot, add the rinsed Rosemary and fry for 30 seconds until fragrant, shifting constantly. Add the diluted stock, the red wine, sweeter of choice (to taste) and the reserved flour. Whisk until combined. Lower the heat and reduce for 5-8 minutes until slightly thickened, stirring occasionally. Remove from the heat, remove the rosemary stalks, and cover to keep warm. Season to taste.
RUMP
Place a pan over a high heat. When hot, add the Beef and fry for 1-2 minutes per side until browned. In the final minute, baste with a knob of butter or drizzle of oil. Rest for 2-3 minutes.
FRY
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the croquettes for 2-5 minutes, until brown, shifting as they colour. You may need to do this step in batches. Remove from the pan and drain on paper towel.
DELISH!
Plate the cheesy croquettes alongside the Beef strips. Pour over the wine sauce and serve with the carrot salad.
MASH
Preheat the oven to 200°C. Place a pot of cold water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge for 5-10 minutes.
ROAST
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through. Just before serving, toss the roasted baby carrots with the rinsed salad leaves. Season to taste.
CROQUETTES
Set aside 25ml of flour for Step 4. In a bowl, combine the cooled mashed Potato, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into balls to make 5-7 croquettes per portion. In a shallow dish, whisk 2 eggs. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly), and the other the breadcrumbs. Coat the croquettes in the flour, then the egg, and lastly, in the breadcrumbs. Place all the croquettes on a baking tray. Chill in the freezer for at least 5 minutes.
SAUCE
Boil the kettle. Dilute the stock with 200ml of boiling water. Place a pan over a medium heat with a knob of butter or drizzle of oil. When hot, add the rinsed Rosemary and fry for 30 seconds until fragrant, shifting constantly. Add the diluted stock, the red wine, sweeter of choice (to taste) and the reserved flour. Whisk until combined. Lower the heat and reduce for 5-8 minutes until slightly thickened, stirring occasionally. Remove from the heat, remove the rosemary stalks, and cover to keep warm. Season to taste.
RUMP
Place a pan over a high heat. When hot, add the Beef and fry for 1-2 minutes per side until browned. In the final minute, baste with a knob of butter or drizzle of oil. Rest for 2-3 minutes.
FRY
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the croquettes for 2-5 minutes, until brown, shifting as they colour. You may need to do this step in batches. Remove from the pan and drain on paper towel.
DELISH!
Plate the cheesy croquettes alongside the Beef strips. Pour over the wine sauce and serve with the carrot salad.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R52.03
for 4 servings · R13.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Rosemary needs 15 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 2% of packR3.47
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Red Wine needs 200 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Grated Mozzarella & Cheddar Cheese Mix
- NOMU Beef Stock
- Free-range Beef Rump Strips
- Cake Flour
- Baby Carrot Medley
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Strips & Cheesy Crumbed Croquettes?
The preparation time for Beef Strips & Cheesy Crumbed Croquettes with a red wine sauce, roasted baby carrots & fresh rosemary is between 25 and 45 minutes.
What is the total time required to make Beef Strips & Cheesy Crumbed Croquettes with a red wine sauce, roasted baby carrots & fresh rosemary?
The total time required to make Beef Strips & Cheesy Crumbed Croquettes with a red wine sauce, roasted baby carrots & fresh rosemary is between 50 and 65 minutes.
How many servings does Beef Strips & Cheesy Crumbed Croquettes provide?
4 servings
What are the main ingredients in Beef Strips & Cheesy Crumbed Croquettes?
Baby Carrot Medley, Beef, Cake Flour, Free-range Beef Rump Strips, Mozzarella & Cheddar Cheese Mix, NOMU Beef Stock, Panko Breadcrumb, Potato, Red Wine, Rosemary, Salad Leaves
What is the nutritional information of Beef Strips & Cheesy Crumbed Croquettes?
Calories: 962, Carbs: 104 grams, Fat: grams, Protein: 57.1 grams, Sugar: 11.2 grams, Salt: 704 grams
How do I prepare Beef Strips & Cheesy Crumbed Croquettes?
DELISH!: Plate the cheesy croquettes alongside the beef strips. Pour over the wine sauce and serve with the carrot salad. RUMP: Place a pan over a high heat. When hot, add the beef and fry for 1-2 minutes per side until browned. In the final minute, baste with a knob of butter or drizzle of oil. Rest for 2-3 minutes. MASH: Preheat the oven to 200°C. Place a pot of cold water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge for 5-10 minutes. CROQUETTES: Set aside 15ml of flour for Step 4. In a bowl, combine the cooled mashed potato, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into balls to make 5-7 croquettes per portion. In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly), and the other the breadcrumbs. Coat the croquettes in the flour, then the egg, and lastly, in the breadcrumbs. Place all the croquettes on a baking tray. Chill in the freezer for at least 5 minutes. SAUCE: Boil the kettle. Dilute the stock with 100ml of boiling water. Place a pan over a medium heat with a knob of butter or drizzle of oil. When hot, add the rinsed rosemary and fry for 30 seconds until fragrant, shifting constantly. Add the diluted stock, the red wine, sweeter of choice (to taste) and the reserved flour. Whisk until combined. Lower the heat and reduce for 5-7 minutes until slightly thickened, stirring occasionally. Remove from the heat, remove the rosemary stalks, and cover to keep warm. Season to taste. ROAST: Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through. Just before serving, toss the roasted baby carrots with the rinsed salad leaves. Season to taste. FRY: Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the croquettes for 2-5 minutes, until brown, shifting as they colour. Remove from the pan and drain on paper towel.
What should be prepared from my kitchen to make Beef Strips & Cheesy Crumbed Croquettes?
Baby Carrot Medley, Beef, Cake Flour, Free-range Beef Rump Strips, Mozzarella & Cheddar Cheese Mix, NOMU Beef Stock, Panko Breadcrumb, Potato, Red Wine, Rosemary, Salad Leaves
How many calories does Beef Strips & Cheesy Crumbed Croquettes have?
962 calories
How much fat content does Beef Strips & Cheesy Crumbed Croquettes have?
grams