Fillet is the king of all red meat cuts, and it is no different with…
Ostrich Stroganoff
Ostrich Stroganoff
Originally Russian, Stroganoff is a dish of sautéed beef pieces served in a sauce of mustard and sour cream. From its origin in mid-19th century Russia, it has become popular around the world, with considerable variation on the original recipe. Mushrooms are common in many variants, however here, on home ground, we also add an ostrich twist to this popular, and easy to make, dish.
Preparation Time
30min
Cooking Time
90min
Servings
8
INGREDIENTS
- 2 kg Ostrich Fillet cubed or Goulash cubes
- Flour for dredging
- Olive oil for frying
- 3 onions, chopped
- 2 cloves of garlic, crushed • 2 L beef stock
- 500 ml cream
- Salt and freshly ground black pepper, to taste • 2 punnets of button mushrooms, chopped
DIRECTIONS
METHOD:
- Roll the meat cubes in the flour.
- In a cast-iron pot, heat a little oil and brown the meat.
- Remove the meat from the pan and set aside.
- In the same pot fry the onion and garlic until cooked.
- Add the mushrooms to the onions and cook until mushrooms become golden brown.
- Add the meat and mix well. Add the stock, cover with tin foil, and cook in the oven at 180oC until the meat is soft (approximately 90 minutes).
- Stir in the cream and simmer for a few minutes until all the flavours have blended.
- Season with salt and black pepper.
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