Ostrich goulash with homemade tomato sauce

1 hour cooking time   |   2 hours preparation time

INGREDIENTS

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

Method:

• 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.
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