Juicy beef strips are added to a delicious and flavourful thick tomato, red wine & garlic sauce. Once all cooked together, this lusciousness is spooned over the creamiest, cheesiest polenta base, before being sprinkled with fresh fragrant basil leaves.
Beef Strips & Creamy Polenta
Beef Strips & Creamy Polenta
with Italian-style hard cheese & fresh basil
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Beef
- Beef Stock
- Creme Fraiche
- Free-Range Beef Strips
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- NOMU Italian Rub
- Onion
- Onions
- Polenta
- Red Wine
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
SEARED BEEF
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, sear the beef strips until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and ½ the NOMU rub. Remove from the pan, reserving any pan juices, and season.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-6 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 150ml of boiling water, and the tomato passata. Simmer until slightly thickened, 8-10 minutes (stirring occasionally). In the final 2-3 minutes, add the browned beef strips, a sweetener (to taste), and seasoning.
CREAMY POLENTA
Bring a pot with 400ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy polenta and spoon over the saucy beef. Sprinkle over the torn basil. Dig in, Chef!
Free-range Beef Strips - 150g
NOMU Italian Rub - 10ml
Onion - 1
Garlic Clove - 1
Red Wine - 30ml
Beef Stock - 5ml
Tomato Passata - 100ml
Polenta - 100ml
Grated Italian-style Hard Cheese - 30ml
Crème Fraîche - 30ml
Fresh Basil - 3g
SEARED BEEF
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, sear the beef strips until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with a knob of butter and ½ the NOMU rub. Remove from the pan, reserving any pan juices, and season.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-6 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 300ml of boiling water, and the tomato passata. Simmer until slightly thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the browned beef strips, a sweetener (to taste), and seasoning.
CREAMY POLENTA
Bring a pot with 800ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy polenta and spoon over the saucy beef. Sprinkle over the torn basil. Dig in, Chef!
Free-range Beef Strips - 300g
NOMU Italian Rub - 20ml
Onion - 1
Garlic Clove - 1
Red Wine - 60ml
Beef Stock - 10ml
Tomato Passata - 200ml
Polenta - 200ml
Grated Italian-style Hard Cheese - 60ml
Crème Fraîche - 60ml
Fresh Basil - 5g
SEARED BEEF
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, sear the beef strips until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with a knob of butter and ½ the NOMU rub. Remove from the pan, reserving any pan juices, and season.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-8 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 450ml of boiling water, and the tomato passata. Simmer until slightly thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the browned beef strips, a sweetener (to taste), and seasoning.
CREAMY POLENTA
Bring a pot with 1,2L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy polenta and spoon over the saucy beef. Sprinkle over the torn basil. Dig in, Chef!
Free-range Beef Strips - 450g
NOMU Italian Rub - 30ml
Onions - 2
Garlic Cloves - 2
Red Wine - 90ml
Beef Stock - 15ml
Tomato Passata - 300ml
Polenta - 300ml
Grated Italian-style Hard Cheese - 90ml
Crème Fraîche - 90ml
Fresh Basil - 8g
SEARED RUMP
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, sear the beef strips until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with a knob of butter and ½ the NOMU rub. Remove from the pan, reserving any pan juices, and season.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-8 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost evaporated, 1-3 minutes. Add the beef stock, 600ml of boiling water, and the tomato passata. Simmer until slightly thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the browned beef strips, a sweetener (to taste), and seasoning.
CREAMY POLENTA
Bring a pot with 1,6L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water if necessary.
STEAMY DREAMY DINNER!
Bowl up a generous helping of the creamy polenta and spoon over the saucy beef. Sprinkle over the torn basil. Dig in, Chef!
Free-range Beef Strips - 600g
NOMU Italian Rub - 40ml
Onions - 2
Garlic Cloves - 2
Red Wine - 125ml
Beef Stock - 20ml
Tomato Passata - 400ml
Polenta - 400ml
Grated Italian-style Hard Cheese - 125ml
Crème Fraîche - 125ml
Fresh Basil - 10g
Woolies Products in this dish
