This stroganoff dish will surprise you with its unexpected flavours. We’ve replaced the traditional beef with succulent ostrich goulash, served on toasted baguette slices and coated in a rich, creamy mushroom, garlic, & sour cream sauce. It’s a new take on a classic comfort food.
Stroganoff Sauce & Ostrich
Stroganoff Sauce & Ostrich
with toasted baguette
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Stock
- Button Mushrooms
- Free-range Ostrich Chunks
- Free-range Ostrich Goulash
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Onion
- Onions
- Ostrich
- Peas
- Smoky Flour
- Sour Cream
- Sourdough Baguette
- Sourdough Baguettes
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and season. When the oil is hot, fry for 1-2 minutes per side until browned. Remove from the pan.
STIR THE STROGANOFF
Boil the kettle. Return the pan to medium heat with a drizzle of oil. When hot, add the Onion and the mushrooms. Fry for 5-6 minutes until soft and browned, shifting occasionally. Add the smoky flour, the tomato paste, garlic, and a knob of butter. Fry for 1-2 minutes until fragrant, shifting constantly. Add the stock and 100ml [200ml]|#7DA0D7 of boiling water, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally.
CREAMY & DREAMY
When the sauce has 1-2 minutes remaining, add the cooked Ostrich, the peas, the sour cream, and ½ the parsley. Loosen with a splash of warm water if it’s too thick. Season and cover to keep warm.
TOAST
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
DINNER IS SERVED
Plate up the Ostrich and stroganoff sauce, side with the baguette slices, and the fresh salad leaves. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and season. When the oil is hot, fry for 1-2 minutes per side until browned. Remove from the pan.
STIR THE STROGANOFF
Boil the kettle. Return the pan to medium heat with a drizzle of oil. When hot, add the Onion and the mushrooms. Fry for 5-6 minutes until soft and browned, shifting occasionally. Add the smoky flour, the tomato paste, garlic, and a knob of butter. Fry for 1-2 minutes until fragrant, shifting constantly. Add the stock and 100ml [200ml]|#7DA0D7 of boiling water, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally.
CREAMY & DREAMY
When the sauce has 1-2 minutes remaining, add the cooked Ostrich, the peas, the sour cream, and ½ the parsley. Loosen with a splash of warm water if it’s too thick. Season and cover to keep warm.
TOAST
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
DINNER IS SERVED
Plate up the Ostrich and stroganoff sauce, side with the baguette slices, and the fresh salad leaves. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and season. When the oil is hot, fry for 1-2 minutes per side until browned. Remove from the pan.
STIR THE STROGANOFF
Boil the kettle. Return the pan to medium heat with a drizzle of oil. When hot, add the Onion and the mushrooms. Fry for 6-7 minutes until soft and browned, shifting occasionally. Add the smoky flour, the tomato paste, garlic, and a knob of butter. Fry for 1-2 minutes until fragrant, shifting constantly. Add the stock and 300ml [400ml]|#7DA0D7 of boiling water, stirring continuously to prevent lumps. Bring to a simmer and cook for 5-6 minutes until thickened, stirring occasionally.
CREAMY & DREAMY
When the sauce has 1-2 minutes remaining, add the cooked Ostrich, the peas, the sour cream, and ½ the parsley. Loosen with a splash of warm water if it’s too thick. Season and cover to keep warm.
TOAST
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
DINNER IS SERVED
Plate up the Ostrich and stroganoff sauce, side with the baguette slices, and the fresh salad leaves. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and season. When the oil is hot, fry for 1-2 minutes per side until browned. Remove from the pan.
STIR THE STROGANOFF
Boil the kettle. Return the pan to medium heat with a drizzle of oil. When hot, add the Onion and the mushrooms. Fry for 6-7 minutes until soft and browned, shifting occasionally. Add the smoky flour, the tomato paste, garlic, and a knob of butter. Fry for 1-2 minutes until fragrant, shifting constantly. Add the stock and 300ml [400ml]|#7DA0D7 of boiling water, stirring continuously to prevent lumps. Bring to a simmer and cook for 6-7 minutes until thickened, stirring occasionally.
CREAMY & DREAMY
When the sauce has 1-2 minutes remaining, add the cooked Ostrich, the peas, the sour cream, and ½ the parsley. Loosen with a splash of warm water if it’s too thick. Season and cover to keep warm.
TOAST
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
DINNER IS SERVED
Plate up the Ostrich and stroganoff sauce, side with the baguette slices, and the fresh salad leaves. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Stroganoff Sauce & Ostrich?
The preparation time for Stroganoff Sauce & Ostrich with toasted baguette is between 15 and 30 minutes.
What is the total time required to make Stroganoff Sauce & Ostrich with toasted baguette?
The total time required to make Stroganoff Sauce & Ostrich with toasted baguette is between 30 and 45 minutes.
How many servings does Stroganoff Sauce & Ostrich provide?
4 servings
What are the main ingredients in Stroganoff Sauce & Ostrich?
Beef, Beef Stock, Button Mushrooms, Free-range Ostrich Chunks, Free-range Ostrich Goulash, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Ostrich, Peas, Smoky Flour, Sour Cream, Sourdough Baguette, Sourdough Baguettes, Tomato Paste
What is the nutritional information of Stroganoff Sauce & Ostrich?
Calories: 900, Carbs: 107 grams, Fat: grams, Protein: 55.6 grams, Sugar: 20.7 grams, Salt: 1074 grams
How do I prepare Stroganoff Sauce & Ostrich?
STIR THE STROGANOFF: Boil the kettle. Return the pan to medium heat with a drizzle of oil. When hot, add the onion and the mushrooms. Fry for 5-6 minutes until soft and browned, shifting occasionally. Add the smoky flour, the tomato paste, garlic, and a knob of butter. Fry for 1-2 minutes until fragrant, shifting constantly. Add the stock and 100ml [200ml]|#7DA0D7 of boiling water, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally. TOAST: Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. O-YUM OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and season. When the oil is hot, fry for 1-2 minutes per side until browned. Remove from the pan. CREAMY & DREAMY: When the sauce has 1-2 minutes remaining, add the cooked ostrich, the peas, the sour cream, and ½ the parsley. Loosen with a splash of warm water if it’s too thick. Season and cover to keep warm. DINNER IS SERVED: Plate up the ostrich and stroganoff sauce, side with the baguette slices, and the fresh salad leaves. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
What should be prepared from my kitchen to make Stroganoff Sauce & Ostrich?
Beef, Beef Stock, Button Mushrooms, Free-range Ostrich Chunks, Free-range Ostrich Goulash, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Ostrich, Peas, Smoky Flour, Sour Cream, Sourdough Baguette, Sourdough Baguettes, Tomato Paste
How many calories does Stroganoff Sauce & Ostrich have?
900 calories
How much fat content does Stroganoff Sauce & Ostrich have?
grams
Woolies Products in this dish
