eCook Meal
Beef Strips & Creamy Garlic Sauce
with butternut chips
Today, you will discover what bottled Mzansi magic tastes like by sprinkling this unique South African seasoning over butternut chips. We continue the ‘local is lekker’ theme with homemade peppercorn sauce, with is drizzled over paprika-coated beef strips. Served with a sun-dried tomato, creamy feta & fresh greens side salad. It’s a dish that’s almost as colourful as our beautiful flag, Chef!
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and South African seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Beef
When the roast has 8-10 minutes to go, place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Beef dry with paper towel and cut into strips. Coat with the paprika and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and cover to keep warm.
CREAMY GARLIC SAUCE
Return the pan with peppercorns and garlic. Fry until fragrant, 30-60 seconds. Deglaze with a splash of water and mix in the crème fraîche. Remove from the heat and loosen with water in 5ml increments until drizzling consistency. Season.
SOME FRESHNESS
In a salad bowl, combine the vinegar and a drizzle of olive oil. Mix to emulsify. Add the green leaves, feta, and sun-dried tomatoes.
DINNER IS READY
Dish up the butternut chips, serve with the Beef strips, and drizzle over the creamy garlic sauce. Side with the salad and dig in, Chef!
Butternut Chips - 200g
South African Seasoning - 7.5ml
Beef Schnitzel (without crumb) - 150g
Ground Paprika - 5ml
Crushed Black Peppercorns - 2.5ml
Garlic Clove - 1
Crème Fraîche - 40ml
White Balsamic Vinegar - 15ml
Green Leaves - 20g
Danish-style Feta - 20g
Sun-dried Tomatoes - 30g
ROAST
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and South African seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Beef
When the roast has 8-10 minutes to go, place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Beef dry with paper towel and cut into strips. Coat with the paprika and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and cover to keep warm.
CREAMY GARLIC SAUCE
Return the pan with peppercorns and garlic. Fry until fragrant, 30-60 seconds. Deglaze with a splash of water and mix in the crème fraîche. Remove from the heat and loosen with water in 5ml increments until drizzling consistency. Season.
SOME FRESHNESS
In a salad bowl, combine the vinegar and a drizzle of olive oil. Mix to emulsify. Add the green leaves, feta, and sun-dried tomatoes.
DINNER IS READY
Dish up the butternut chips, serve with the Beef strips, and drizzle over the creamy garlic sauce. Side with the salad and dig in, Chef!
Butternut Chips - 400g
South African Seasoning - 15ml
Beef Schnitzel (without crumb) - 300g
Ground Paprika - 10ml
Crushed Black Peppercorns - 5ml
Garlic Clove - 1
Crème Fraîche - 80ml
White Balsamic Vinegar - 30ml
Green Leaves - 40g
Danish-style Feta - 40g
Sun-dried Tomatoes - 60g
ROAST
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and South African seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Beef
When the roast has 8-10 minutes to go, place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Beef dry with paper towel and cut into strips. Coat with the paprika and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and cover to keep warm.
CREAMY GARLIC SAUCE
Return the pan with peppercorns and garlic. Fry until fragrant, 30-60 seconds. Deglaze with a splash of water and mix in the crème fraîche. Remove from the heat and loosen with water in 5ml increments until drizzling consistency. Season.
SOME FRESHNESS
In a salad bowl, combine the vinegar and a drizzle of olive oil. Mix to emulsify. Add the green leaves, feta, and sun-dried tomatoes.
DINNER IS READY
Dish up the butternut chips, serve with the Beef strips, and drizzle over the creamy garlic sauce. Side with the salad and dig in, Chef!
Butternut Chips - 600g
South African Seasoning - 22.5ml
Beef Schnitzel (without crumb) - 450g
Ground Paprika - 15ml
Crushed Black Peppercorns - 7.5ml
Garlic Cloves - 2
Crème Fraîche - 125ml
White Balsamic Vinegar - 45ml
Green Leaves - 60g
Danish-style Feta - 60g
Sun-dried Tomatoes - 90g
ROAST
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and South African seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Beef
When the roast has 8-10 minutes to go, place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Beef dry with paper towel and cut into strips. Coat with the paprika and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and cover to keep warm.
CREAMY GARLIC SAUCE
Return the pan with peppercorns and garlic. Fry until fragrant, 30-60 seconds. Deglaze with a splash of water and mix in the crème fraîche. Remove from the heat and loosen with water in 5ml increments until drizzling consistency. Season.
SOME FRESHNESS
In a salad bowl, combine the vinegar and a drizzle of olive oil. Mix to emulsify. Add the green leaves, feta, and sun-dried tomatoes.
DINNER IS READY
Dish up the butternut chips, serve with the Beef strips, and drizzle over the creamy garlic sauce. Side with the salad and dig in, Chef!
Butternut Chips - 800g
South African Seasoning - 30ml
Beef Schnitzel (without crumb) - 600g
Ground Paprika - 20ml
Crushed Black Peppercorns - 10ml
Crème Fraîche - 160ml
Garlic Cloves - 2
White Balsamic Vinegar - 60ml
Green Leaves - 80g
Danish-style Feta - 80g
Sun-dried Tomatoes - 120g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R144.17
for 4 servings · R36.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Balsamic Vinegar needs 60 mlHand Cooked Salt and White Balsamic Vinegar Flavoured Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 8% of packR4.00
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Crème Fraîche needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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Crushed Black Peppercorns needs 10 mlBlack Peppercorns in Grinder 40 g R47.99 · whole pack (size can't be divided)R47.99
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Ground Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- South African Seasoning
- Butternut Chips
- Beef Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Strips & Creamy Garlic Sauce?
The preparation time for Beef Strips & Creamy Garlic Sauce with butternut chips is between 25 and 45 minutes.
What is the total time required to make Beef Strips & Creamy Garlic Sauce with butternut chips?
The total time required to make Beef Strips & Creamy Garlic Sauce with butternut chips is between 40 and 60 minutes.
How many servings does Beef Strips & Creamy Garlic Sauce provide?
4 servings
What are the main ingredients in Beef Strips & Creamy Garlic Sauce?
Beef, Beef Schnitzel (without crumb), Butternut Chips, Creme Fraiche, Crushed Black Peppercorns, Danish-style Feta, Garlic Clove, Garlic Cloves, Green Leaves, Ground Paprika, South African Seasoning, Sun-dried Tomatoes, White Balsamic Vinegar
What is the nutritional information of Beef Strips & Creamy Garlic Sauce?
Calories: 576, Carbs: 39 grams, Fat: grams, Protein: 47 grams, Sugar: 15.7 grams, Salt: 485 grams
How do I prepare Beef Strips & Creamy Garlic Sauce?
DINNER IS READY: Dish up the butternut chips, serve with the beef strips, and drizzle over the creamy garlic sauce. Side with the salad and dig in, Chef! SOME FRESHNESS: In a salad bowl, combine the vinegar and a drizzle of olive oil. Mix to emulsify. Add the green leaves, feta, and sun-dried tomatoes. CREAMY GARLIC SAUCE: Return the pan with peppercorns and garlic. Fry until fragrant, 30-60 seconds. Deglaze with a splash of water and mix in the crème fraîche. Remove from the heat and loosen with water in 5ml increments until drizzling consistency. Season. BEEF: When the roast has 8-10 minutes to go, place a pan over high heat with a drizzle of oil and a knob of butter. Pat the beef dry with paper towel and cut into strips. Coat with the paprika and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and cover to keep warm. ROAST: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and South African seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Beef Strips & Creamy Garlic Sauce?
Beef, Beef Schnitzel (without crumb), Butternut Chips, Creme Fraiche, Crushed Black Peppercorns, Danish-style Feta, Garlic Clove, Garlic Cloves, Green Leaves, Ground Paprika, South African Seasoning, Sun-dried Tomatoes, White Balsamic Vinegar
How many calories does Beef Strips & Creamy Garlic Sauce have?
576 calories
How much fat content does Beef Strips & Creamy Garlic Sauce have?
grams