A dinner classic with touches of indulgence… Nourishing and subtly sweet, carrot mash matches divinely with creamy mushroom stroganoff sauce, thickened with gluten-free flour and packed with free-range ostrich.
Silky Ostrich Stroganoff
Silky Ostrich Stroganoff
with a crème fraîche and mushroom sauce & carrot mash
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Button Mushrooms
- Carrot
- Creme Fraiche
- Free-range Ostrich Stroganoff
- Gluten-free Flour
- Green Leaves
- Onion
- Onions
- Ostrich
- Smoked Paprika
- Stock & Herb Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
STEAM THE Carrot
Boil the kettle. Dilute the stock and herb mix with 120ml of boiling water and set aside. Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover with a lid to keep warm and set aside.
START FRYING
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.
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.
WHILE THE SAUCE IS SIMMERING...
In a salad bowl, combine the balsamic vinegar with 5ml of olive oil and some seasoning. Toss through the rinsed green leaves and set aside for serving. When the Carrot is cooked and drained, add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season. Replace the lid and set aside for serving.
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 for 1-2 minutes until combined. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Plate up the vibrant Carrot mash next to the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
STEAM THE Carrot
Boil the kettle. Dilute the stock and herb mix with 240ml of boiling water and set aside. Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover with a lid to keep warm and set aside.
START FRYING
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.
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.
WHILE THE SAUCE IS SIMMERING...
In a salad bowl, combine the balsamic vinegar with 10ml of olive oil and some seasoning. Toss through the rinsed green leaves and set aside for serving. When the Carrot is cooked and drained, add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season. Replace the lid and set aside for serving.
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 for 1-2 minutes until combined. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Plate up the vibrant Carrot mash next to the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
STEAM THE Carrot
Boil the kettle. Dilute the stock and herb mix with 360ml of boiling water and set aside. Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 20-25 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover with a lid to keep warm and set aside.
START FRYING
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.
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.
WHILE THE SAUCE IS SIMMERING...
In a salad bowl, combine the balsamic vinegar with 15ml of olive oil and some seasoning. Toss through the rinsed green leaves and set aside for serving. When the Carrot is cooked and drained, add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season. Replace the lid and set aside for serving.
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 for 1-2 minutes until combined. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Plate up the vibrant Carrot mash next to the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
STEAM THE Carrot
Boil the kettle. Dilute the stock and herb mix with 480ml of boiling water and set aside. Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 20-25 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover with a lid to keep warm and set aside.
START FRYING
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.
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.
WHILE THE SAUCE IS SIMMERING...
In a salad bowl, combine the balsamic vinegar with 20ml of olive oil and some seasoning. Toss through the rinsed green leaves and set aside for serving. When the Carrot is cooked and drained, add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season. Replace the lid and set aside for serving.
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 for 1-2 minutes until combined. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Plate up the vibrant Carrot mash next to the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
Frequently Asked Questions
What is the preparation time for Silky Ostrich Stroganoff?
The preparation time for Silky Ostrich Stroganoff with a crème fraîche and mushroom sauce & carrot mash is between 20 and 35 minutes.
What is the total time required to make Silky Ostrich Stroganoff with a crème fraîche and mushroom sauce & carrot mash?
The total time required to make Silky Ostrich Stroganoff with a crème fraîche and mushroom sauce & carrot mash is between 40 and 60 minutes.
How many servings does Silky Ostrich Stroganoff provide?
4 servings
What are the main ingredients in Silky Ostrich Stroganoff?
Balsamic Vinegar, Button Mushrooms, Carrot, Creme Fraiche, Free-range Ostrich Stroganoff, Gluten-free Flour, Green Leaves, Onion, Onions, Ostrich, Smoked Paprika, Stock & Herb Mix
What is the nutritional information of Silky Ostrich Stroganoff?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Silky Ostrich Stroganoff?
STEAM THE CARROT: Boil the kettle. Dilute the stock and herb mix with 240ml of boiling water and set aside. Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover with a lid to keep warm and set aside. START FRYING: 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. 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. WHILE THE SAUCE IS SIMMERING...: In a salad bowl, combine the balsamic vinegar with 10ml of olive oil and some seasoning. Toss through the rinsed green leaves and set aside for serving. When the carrot is cooked and drained, add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season. Replace the lid and set aside for serving. 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 for 1-2 minutes until combined. Season to taste and remove the pan from the heat. DINNER IS SERVED: Plate up the vibrant carrot mash next to the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
What should be prepared from my kitchen to make Silky Ostrich Stroganoff?
Balsamic Vinegar, Button Mushrooms, Carrot, Creme Fraiche, Free-range Ostrich Stroganoff, Gluten-free Flour, Green Leaves, Onion, Onions, Ostrich, Smoked Paprika, Stock & Herb Mix
How many calories does Silky Ostrich Stroganoff have?
calories
How much fat content does Silky Ostrich Stroganoff have?
grams
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