Ostrich Goulash

Typical Hungarian goulash flavours pair so well with ostrich. This is a warm and hearty meal, with the added bonus of being very easy to make. Serve with any kind of small pasta, mashed potatoes, dumplings, rice or bread to mop up the delicious sauce. Don’t forget to add a dollop of sour cream to each serving.

Prep time

Preparation Time

30min

cooking time

Cooking Time

2hrs

Prep time

Servings

4-6

Ostrich Goulash

INGREDIENTS

  • 2 kg Ostrich Fillet cubed / Goulash cubes
  • Flour for dredging
  • BBQ spice
  • 3 onions, quartered
  • 2 cloves of garlic, crushed 21⁄2 ml whole cumin seeds 21⁄2 ml whole fennel seeds 21⁄2 ml smoked paprika
  • 5 peppercorns
  • 21⁄2 ml whole coriander seeds A few sprigs of fresh rosemary A few sprigs of fresh thyme
  • 3 bay leaves
  • 1 punnet of cherry tomatoes 30 ml tomato paste
  • 750 ml beef stock
  • 30 ml soy sauce

DIRECTIONS

METHOD

  1. Season the flour using the BBQ spice.
  2. Roll the meat cubes in the flour.
  3. In a cast-iron pot, heat a little oil and brown the meat.
  4. Remove the meat from the pan and set aside.
  5. In the same pot fry the onions and garlic until brown.
  6. Add the rest of the ingredients and return the meat.
  7. Cover with foil and cook in the oven for 90 min at 180oC.
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