eCook Meal
Ostrich Steak & Brown Onion Sauce
with roasted butternut & cabbage
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!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R240.41
for 4 servings · R60.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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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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Cabbage needs 200 gChinese Cabbage 350 g 350 g at R28.99 · 57% of packR16.57
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Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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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
Not in the Woolies basket — source these elsewhere:
- Low Fat UHT Milk
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Low Fat UHT Milk, Onion, 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?
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). HUNGRY YET, CHEF?: Plate up a bed of the butternut & cabbage and serve the ostrich slices alongside. Drizzle over the onion sauce. 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. 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. 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.
What should be prepared from my kitchen to make Ostrich Steak & Brown Onion Sauce?
Butternut, Cabbage, Cornflour, Garlic, Low Fat UHT Milk, Onion, 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