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
- Butter
- Paper Towel
- Milk (optional)
STEAM THE CARROT
Boil the kettle. Dilute the stock mix with 120ml of boiling water and set aside. Place a pot over a medium-high heat with 2cm 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. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover 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. When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Season, 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 30-60 seconds, shifting constantly. Gradually mix in the diluted stock, stirring continuously to prevent lumps. Simmer for 3-4 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING
Toss the rinsed green leaves with 5ml of olive oil, some seasoning, and the balsamic vinegar to taste. Set aside for serving. Mash the carrot with a knob of butter or coconut oil (optional) and a splash of milk or warm water until smooth. 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 through the crème fraîche for 1-2 minutes until combined. Remove from the heat and season to taste.
DINNER IS SERVED
Plate up the vibrant carrot mash and side with the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
Stock & Herb Mix - 7,5ml
Carrot - 360g
Free-range Ostrich Stroganoff - 150g
Button Mushrooms - 65g
Onion - 1
Smoked Paprika - 2,5ml
Gluten-free Flour - 10ml
Green Leaves - 40g
Balsamic Vinegar - 7,5ml
Crème Fraîche - 30ml
STEAM THE CARROT
Boil a full kettle. Dilute the stock mix with 240ml of boiling water and set aside. Place a pot over a medium-high heat with 2cm 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. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover 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. When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Season, 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 30-60 seconds, shifting constantly. Gradually mix in the diluted stock, stirring continuously to prevent lumps. Simmer for 4-6 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING
Toss the rinsed green leaves with 10ml of olive oil, some seasoning, and the balsamic vinegar to taste. Set aside for serving. Mash the carrot with a knob of butter or coconut oil (optional) and a splash of milk or warm water until smooth. 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 through the crème fraîche for 1-2 minutes until combined. Remove from the heat and season to taste.
DINNER IS SERVED
Plate up the vibrant carrot mash and side with the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
Stock & Herb Mix - 15ml
Carrot - 600g
Free-range Ostrich Stroganoff - 300g
Button Mushrooms - 125g
Onion - 1
Smoked Paprika - 5ml
Gluten-free Flour - 20ml
Green Leaves - 80g
Balsamic Vinegar - 15ml
Crème Fraîche - 60ml
STEAM THE CARROT
Boil a full kettle. Dilute the stock mix with 240ml of boiling water and set aside. Place a pot over a medium-high heat with 2cm 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. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover 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. When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Season, 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 30-60 seconds, shifting constantly. Gradually mix in the diluted stock, stirring continuously to prevent lumps. Simmer for 4-6 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING
Toss the rinsed green leaves with 10ml of olive oil, some seasoning, and the balsamic vinegar to taste. Set aside for serving. Mash the carrot with a knob of butter or coconut oil (optional) and a splash of milk or warm water until smooth. 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 through the crème fraîche for 1-2 minutes until combined. Remove from the heat and season to taste.
DINNER IS SERVED
Plate up the vibrant carrot mash and side with the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
Stock & Herb Mix - 15ml
Carrot - 600g
Free-range Ostrich Stroganoff - 300g
Button Mushrooms - 125g
Onion - 1
Smoked Paprika - 5ml
Gluten-free Flour - 20ml
Green Leaves - 80g
Balsamic Vinegar - 15ml
Crème Fraîche - 60ml
STEAM THE CARROT
Boil a full kettle. Dilute the stock mix with 480ml of boiling water and set aside. Place a pot over a medium-high heat with 2cm 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. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover 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 2-3 minutes until browned but not cooked through. On completion, season and set aside in a bowl. You may need to do this step in batches to avoid overcrowding. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Season, 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 30-60 seconds, shifting constantly. Gradually mix in the diluted stock, stirring continuously to prevent lumps. Simmer for 6-7 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING
Toss the rinsed green leaves with 20ml of olive oil, some seasoning, and the balsamic vinegar to taste. Set aside for serving. Mash the carrot with a knob of butter or coconut oil (optional) and a splash of milk or warm water until smooth. 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 3-4 minutes until the ostrich is cooked through. Stir through the crème fraîche for 2-3 minutes until combined. Remove from the heat and season to taste.
DINNER IS SERVED
Plate up the vibrant carrot mash and side with the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
Stock & Herb Mix - 30ml
Carrot - 960g
Free-range Ostrich Stroganoff - 600g
Button Mushrooms - 250g
Onions - 2
Smoked Paprika - 10ml
Gluten-free Flour - 40ml
Green Leaves - 160g
Balsamic Vinegar - 30ml
Crème Fraîche - 120ml
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