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.

What are the main ingredients in Stroganoff Sauce & Ostrich?

Oil (cooking, olive or coconut), Water, Paper Towel, Butter, Seasoning (salt & pepper)

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?

Oil (cooking, olive or coconut), Water, Paper Towel, Butter, Seasoning (salt & pepper)

Stroganoff Sauce & Ostrich

Name: Stroganoff Sauce & Ostrich
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Water; Paper Towel; Butter; Seasoning (salt & pepper)

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

with toasted baguette

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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)

Serves 1

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!

Free-range Ostrich Chunks - 150g
Onion - 1
Button Mushrooms - 125g
Smoky Flour - 10ml
Tomato Paste - 5ml
Garlic Clove - 1
Beef Stock - 5ml
Sour Cream - 40ml
Fresh Parsley - 3g
Peas - 40g
Sourdough Baguette - 1
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Free-range Ostrich Chunks - 300g
Onion - 1
Button Mushrooms - 250g
Smoky Flour - 20ml
Tomato Paste - 10ml
Garlic Clove - 1
Beef Stock - 10ml
Sour Cream - 80ml
Fresh Parsley - 5g
Peas - 80g
Sourdough Baguettes - 2
Green Leaves - 40g

Download the Recipe

Serves 3

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!

Free-range Ostrich Chunks - 450g
Onions - 2
Button Mushrooms - 375g
Smoky Flour - 30ml
Tomato Paste - 15ml
Garlic Cloves - 2
Beef Stock - 15ml
Sour Cream - 125ml
Fresh Parsley - 8g
Peas - 120g
Sourdough Baguettes - 3
Green Leaves - 60g

Download the Recipe

Serves 4

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!