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Ostrich goulash with homemade tomato sauce

1 hour cooking time   |   2 hours preparation time


Serves 4

  • 500 g Klein Karoo Ostrich Goulash
  • 60 ml flour, seasoned with coarse salt and freshly ground black pepper
  • 15 g butter
  • 15 ml olive oil
  • 1 large onion, finely diced
  • 2 cloves garlic, crushed
  • 1 cup green pepper, diced
  • 250 g button mushrooms, sliced and sautéed in a little butter and olive oil
  • 400 g tomatoes, chopped
  • 125 ml water
  • 15 ml Worcestershire sauce
  • 250 ml 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

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