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
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Onion
- Onions
- Ostrich
- Peas
- Smoky Flour
- Sour Cream
- Sourdough Baguette/s
- 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, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Ostrich, Peas, Smoky Flour, Sour Cream, Sourdough Baguette/s, 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, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Ostrich, Peas, Smoky Flour, Sour Cream, Sourdough Baguette/s, 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
