eCook Meal
TRILLENNIUM’s Creamy Ostrich Stroganoff
with toasted baguette
This stroganoff dish will surprise you with its unexpected flavours. We’ve replaced the traditional beef with succulent ostrich stroganoff, 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. Pair with the recommended Trillennium wine for an unforgettable evening.
Serving guide
Choose your portion size.
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/s. Place a clean pan over medium heat. When hot, toast the baguette/s until golden, 1-2 minutes per side.
DINNER IS SERVED
Plate up the Ostrich and stroganoff sauce and side with the baguette slices. 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/s. Place a clean pan over medium heat. When hot, toast the baguette/s until golden, 1-2 minutes per side.
DINNER IS SERVED
Plate up the Ostrich and stroganoff sauce and side with the baguette slices. 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 300ml [400ml]|#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/s. Place a clean pan over medium heat. When hot, toast the baguette/s until golden, 1-2 minutes per side.
DINNER IS SERVED
Plate up the Ostrich and stroganoff sauce and side with the baguette slices. 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 300ml [400ml]|#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/s. Place a clean pan over medium heat. When hot, toast the baguette/s until golden, 1-2 minutes per side.
DINNER IS SERVED
Plate up the Ostrich and stroganoff sauce and side with the baguette slices. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R164.79
for 4 servings · R41.20 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sour Cream needs 160 mlSour Cream 250 ml 250 ml at R36.99 · 64% of packR23.67
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Tomato Paste needs 20 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Smoky Flour
- Free-range Ostrich Strips
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for TRILLENNIUM’s Creamy Ostrich Stroganoff?
The preparation time for TRILLENNIUM’s Creamy Ostrich Stroganoff with toasted baguette is between 15 and 30 minutes.
What is the total time required to make TRILLENNIUM’s Creamy Ostrich Stroganoff with toasted baguette?
The total time required to make TRILLENNIUM’s Creamy Ostrich Stroganoff with toasted baguette is between 30 and 45 minutes.
How many servings does TRILLENNIUM’s Creamy Ostrich Stroganoff provide?
4 servings
What are the main ingredients in TRILLENNIUM’s Creamy Ostrich Stroganoff?
Beef, Beef Stock, Button Mushrooms, Free-Range Ostrich Strips, Garlic, Onion, Ostrich, Parsley, Pea, Smoky Flour, Sour Cream, Sourdough Baguette, Tomato Paste
What is the nutritional information of TRILLENNIUM’s Creamy Ostrich Stroganoff?
Calories: 897, Carbs: 107 grams, Fat: grams, Protein: 55.4 grams, Sugar: 20.3 grams, Salt: 1072 grams
How do I prepare TRILLENNIUM’s Creamy Ostrich Stroganoff?
TOAST: Spread butter or oil over the baguette/s. Place a clean pan over medium heat. When hot, toast the baguette/s until golden, 1-2 minutes per side. DINNER IS SERVED: Plate up the ostrich and stroganoff sauce and side with the baguette slices. Garnish with a sprinkle of the remaining parsley. Well done, Chef! 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. 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. 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.
What should be prepared from my kitchen to make TRILLENNIUM’s Creamy Ostrich Stroganoff?
Beef, Beef Stock, Button Mushrooms, Free-Range Ostrich Strips, Garlic, Onion, Ostrich, Parsley, Pea, Smoky Flour, Sour Cream, Sourdough Baguette, Tomato Paste
How many calories does TRILLENNIUM’s Creamy Ostrich Stroganoff have?
897 calories
How much fat content does TRILLENNIUM’s Creamy Ostrich Stroganoff have?
grams