Ostrich Goulash 500 g ostrich fillet (cut into strips or cubes) 250 g mushrooms (thickly sliced) 4 baby marrows (thinly sliced) 1 green or red pepper (thinly sliced) 1 tin whole tomatoes 100 ml red
- 500 g ostrich fillet (cut into strips or cubes)
- 250 g mushrooms (thickly sliced)
- 4 baby marrows (thinly sliced)
- 1 green or red pepper (thinly sliced)
- 1 tin whole tomatoes
- 100 ml red wine (optional)
Place the baby marrows, red pepper and mushrooms in a non-stick pan and sauté lightly using some water
Remove from the pan and set aside
Brown the ostrich pieces, again using water or a little bit of olive oil spray
Throw in the vegetables, tomatoes and wine (if you don’t want to use wine, use some water or weak vegetable stock instead just to add some moisture)
Allow this to simmer until the meat is tender and the flavours mix nicely, about 30 min or so
Serve with: A couscous and lentil mix, and baby spinach and small tomato salad.
Tip: You can use tinned lentils if you want to save time. Just remember to rinse them before use. For extra flavour, sprinkle some herbs over the meal instead of using salt.