The typical hungarian goulash flavours pair so well with Ostrich. It is a warm and…
Ostrich Goulash with Homemade Tomato Sauce
Goulash originated in medieval Hungary, where it was first prepared by herdsmen—so you know it’s bound to be hearty and filling. The meat and vegetables cook low and slow together for hours until the meat is tender.
- 500g Klein Karoo Ostrich Goulash
- 60ml Flour, seasoned with coarse salt and freshly ground black pepper
- 15g Butter
- 15ml Olive oil
- 1 Large onion, finely diced
- 2 Cloves garlic, crushed
- 1 Cup green pepper, diced
- 250g Button mushrooms, sliced and sautéed in a little butter and olive oil
- 400g Tomatoes, chopped
- 125ml Water
- 15ml Worcestershire sauce
- 250ml Sour cream or plain yoghurt
- Coat the ostrich goulash with seasoned flour.
- Heat half the butter and 15 ml of the oil in a large frying pan, and sauté the meat until brown.
- Remove the meat from the pan and place in a large saucepan.
- Add the onion, garlic and green pepper to the frying pan and cook for 5 minutes over medium heat until tender.
- Add all the ingredients to the meat and bring slowly to the boil, then reduce the heat and simmer gently for 1 hour.
- Remove from the heat and stir in the sour cream or yogurt.
- Replace over low heat, stirring until mixture is hot, without letting it boil.
- Season to taste.
Serve with parsley rice, couscous or fettuccini.
Recipe: Tersia de Wet