A classic dinner with touches of indulgence. Beautiful al dente pasta pairs perfectly with a rich and creamy stroganoff sauce, packed with free-range ostrich steak, tender mushrooms, and bright green parsley.
Ostrich Ragù & Tagliatelle
Ostrich Ragù & Tagliatelle
with crème fraîche, mushrooms & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Button Mushrooms
- Chickpea Flour
- Creme Fraiche
- Free-range Ostrich Stroganoff
- Fresh Parsley
- Lemon
- Onion
- Onions
- Ostrich
- Smoked Paprika
- Spinach
- Stock & Herb Mix
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 120ml of boiling water and set aside. Pat the Ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced Onion for 2-3 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened, stirring occasionally.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich and mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a Lemon wedge on the side for that extra zing. There you have it!
THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 240ml of boiling water and set aside. Pat the Ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced Onion for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich and mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a Lemon wedge on the side for that extra zing. There you have it!
THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 360ml of boiling water and set aside. Pat the Ostrich strips dry with paper towel. Place a large pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced Onion for 4-5 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 5-6 minutes until thickened, stirring occasionally.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich and mushrooms, and simmer for another 2-3 minutes until the ostrich is cooked through. Stir in the crème fraîche,rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a Lemon wedge on the side for that extra zing. There you have it!
THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 480ml of boiling water and set aside. Pat the Ostrich strips dry with paper towel. Place a large pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced Onion for 5-6 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 6-7 minutes until thickened, stirring occasionally.
LAST STRETCH!
When the sauce has thickened, add in the Ostrich and mushrooms, and simmer for another 2-3 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a Lemon wedge on the side for that extra zing. There you have it!
Frequently Asked Questions
What is the preparation time for Ostrich Ragù & Tagliatelle?
The preparation time for Ostrich Ragù & Tagliatelle with crème fraîche, mushrooms & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Ostrich Ragù & Tagliatelle with crème fraîche, mushrooms & fresh parsley?
The total time required to make Ostrich Ragù & Tagliatelle with crème fraîche, mushrooms & fresh parsley is between 40 and 55 minutes.
How many servings does Ostrich Ragù & Tagliatelle provide?
4 servings
What are the main ingredients in Ostrich Ragù & Tagliatelle?
Button Mushrooms, Chickpea Flour, Creme Fraiche, Free-range Ostrich Stroganoff, Fresh Parsley, Lemon, Onion, Onions, Ostrich, Smoked Paprika, Spinach, Stock & Herb Mix, Tagliatelle Pasta
What is the nutritional information of Ostrich Ragù & Tagliatelle?
Calories: 925, Carbs: 82 grams, Fat: grams, Protein: 53.7 grams, Sugar: 15.9 grams, Salt: 504 grams
How do I prepare Ostrich Ragù & Tagliatelle?
LAST STRETCH!: When the sauce has thickened, add in the ostrich and mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat. DINNER IS SERVED: Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a lemon wedge on the side for that extra zing. There you have it! THANK GOODNESS IT’S FRY DAY: Boil a full kettle. Dilute the stock and herb mix with 240ml of boiling water and set aside. Pat the ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of ostrich. PASTA LA VISTA: Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking. THE STROGANOFF BASE: Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally.
What should be prepared from my kitchen to make Ostrich Ragù & Tagliatelle?
Button Mushrooms, Chickpea Flour, Creme Fraiche, Free-range Ostrich Stroganoff, Fresh Parsley, Lemon, Onion, Onions, Ostrich, Smoked Paprika, Spinach, Stock & Herb Mix, Tagliatelle Pasta
How many calories does Ostrich Ragù & Tagliatelle have?
925 calories
How much fat content does Ostrich Ragù & Tagliatelle have?
grams
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