eCook Meal
Beef Strips & Creamy Polenta
with Italian-style hard cheese & fresh basil
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R168.02
for 4 servings · R42.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Polenta needs 400 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Red Wine needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Strips
- Tomato Passata
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Strips & Creamy Polenta?
The preparation time for Beef Strips & Creamy Polenta with Italian-style hard cheese & fresh basil is between 15 and 30 minutes.
What is the total time required to make Beef Strips & Creamy Polenta with Italian-style hard cheese & fresh basil?
The total time required to make Beef Strips & Creamy Polenta with Italian-style hard cheese & fresh basil is between 30 and 55 minutes.
How many servings does Beef Strips & Creamy Polenta provide?
4 servings
What are the main ingredients in Beef Strips & Creamy Polenta?
Beef, Beef Stock, Beef Strips, Creme Fraiche, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Polenta, Red Wine, Tomato Passata
What is the nutritional information of Beef Strips & Creamy Polenta?
Calories: 780, Carbs: 83 grams, Fat: grams, Protein: 51.8 grams, Sugar: 13.3 grams, Salt: 504 grams
How do I prepare Beef Strips & Creamy Polenta?
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!
What should be prepared from my kitchen to make Beef Strips & Creamy Polenta?
Beef, Beef Stock, Beef Strips, Creme Fraiche, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Polenta, Red Wine, Tomato Passata
How many calories does Beef Strips & Creamy Polenta have?
780 calories
How much fat content does Beef Strips & Creamy Polenta have?
grams