It’s meat and two veg, but taken to a whole new level with a homemade brown onion sauce and South African twist. A medley of golden-roasted butternut and cabbage shares a plate with a serving of butter-basted ostrich slices, then drizzled with a can-I-get-some-more sauce made by you, Chef!
Ostrich Steak & Brown Onion Sauce
Ostrich Steak & Brown Onion Sauce
with roasted butternut & cabbage
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Cabbage
- Cornflour
- Garlic Clove
- Garlic Cloves
- Low Fat UHT Milk
- Onion
- Onions
- Ostrich
- Ostrich Steak
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Sugar/Sweetener/Honey
- Butter (optional)
GO FOR GOLDEN
Preheat the oven to 200°C. Spread the Butternut pieces and the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener.
HURRY WITH THE SLURRY
In a small bowl, combine the Cornflour with 1 tbsp of the milk to form a smooth slurry mixture. Set aside.
BROWN Onion SAUCE
When the Onions are done, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Whisk in the Cornflour slurry mixture and then stir in the remaining milk, ensuring there are no lumps. Cook the sauce until it thickens, 5-8 minutes (stirring constantly). Loosen with a splash of milk (optional) or water if the sauce is too thick.
BUTTER-BASTED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
HUNGRY YET, CHEF?
Plate up a bed of the Butternut & cabbage and serve the ostrich slices alongside. Drizzle over the onion sauce.
GO FOR GOLDEN
Preheat the oven to 200°C. Spread the Butternut pieces and the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener.
HURRY WITH THE SLURRY
In a small bowl, combine the Cornflour with 1 tbsp of the milk to form a smooth slurry mixture. Set aside.
BROWN Onion SAUCE
When the Onions are done, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Whisk in the Cornflour slurry mixture and then stir in the remaining milk, ensuring there are no lumps. Cook the sauce until it thickens, 5-8 minutes (stirring constantly). Loosen with a splash of milk (optional) or water if the sauce is too thick.
BUTTER-BASTED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
HUNGRY YET, CHEF?
Plate up a bed of the Butternut & cabbage and serve the ostrich slices alongside. Drizzle over the onion sauce.
GO FOR GOLDEN
Preheat the oven to 200°C. Spread the Butternut pieces and the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener.
HURRY WITH THE SLURRY
In a small bowl, combine the Cornflour with 2 tbsp of the milk to form a smooth slurry mixture. Set aside.
BROWN Onion SAUCE
When the Onions are done, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Whisk in the Cornflour slurry mixture and then stir in the remaining milk, ensuring there are no lumps. Cook the sauce until it thickens, 8-10 minutes (stirring constantly). Loosen with a splash of milk (optional) or water if the sauce is too thick.
BUTTER-BASTED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
HUNGRY YET, CHEF?
Plate up a bed of the Butternut & cabbage and serve the ostrich slices alongside. Drizzle over the onion sauce.
GO FOR GOLDEN
Preheat the oven to 200°C. Spread the Butternut pieces and the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener.
HURRY WITH THE SLURRY
In a small bowl, combine the Cornflour with 2 tbsp of the milk to form a smooth slurry mixture. Set aside.
BROWN Onion SAUCE
When the Onions are done, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Whisk in the Cornflour slurry mixture and then stir in the remaining milk, ensuring there are no lumps. Cook the sauce until it thickens, 8-10 minutes (stirring constantly). Loosen with a splash of milk (optional) or water if the sauce is too thick.
BUTTER-BASTED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
HUNGRY YET, CHEF?
Plate up a bed of the Butternut & cabbage and serve the ostrich slices alongside. Drizzle over the onion sauce.
Frequently Asked Questions
What is the preparation time for Ostrich Steak & Brown Onion Sauce?
The preparation time for Ostrich Steak & Brown Onion Sauce with roasted butternut & cabbage is between 25 and 40 minutes.
What is the total time required to make Ostrich Steak & Brown Onion Sauce with roasted butternut & cabbage?
The total time required to make Ostrich Steak & Brown Onion Sauce with roasted butternut & cabbage is between 40 and 55 minutes.
How many servings does Ostrich Steak & Brown Onion Sauce provide?
4 servings
What are the main ingredients in Ostrich Steak & Brown Onion Sauce?
Butternut, Cabbage, Cornflour, Garlic Clove, Garlic Cloves, Low Fat UHT Milk, Onion, Onions, Ostrich, Ostrich Steak
What is the nutritional information of Ostrich Steak & Brown Onion Sauce?
Calories: 488, Carbs: 49 grams, Fat: grams, Protein: 44.6 grams, Sugar: 20.1 grams, Salt: 2062 grams
How do I prepare Ostrich Steak & Brown Onion Sauce?
BUTTER-BASTED OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. HUNGRY YET, CHEF?: Plate up a bed of the butternut & cabbage and serve the ostrich slices alongside. Drizzle over the onion sauce. BROWN ONION SAUCE: When the onions are done, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Whisk in the cornflour slurry mixture and then stir in the remaining milk, ensuring there are no lumps. Cook the sauce until it thickens, 5-8 minutes (stirring constantly). Loosen with a splash of milk (optional) or water if the sauce is too thick. GO FOR GOLDEN: Preheat the oven to 200°C. Spread the butternut pieces and the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CARAMELISED ONION: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. HURRY WITH THE SLURRY: In a small bowl, combine the cornflour with 1 tbsp of the milk to form a smooth slurry mixture. Set aside.
What should be prepared from my kitchen to make Ostrich Steak & Brown Onion Sauce?
Butternut, Cabbage, Cornflour, Garlic Clove, Garlic Cloves, Low Fat UHT Milk, Onion, Onions, Ostrich, Ostrich Steak
How many calories does Ostrich Steak & Brown Onion Sauce have?
488 calories
How much fat content does Ostrich Steak & Brown Onion Sauce have?
grams
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