Ostrich Goulash – healthy and delicious!
Posted on April 21, 2015 by in venison
Ostrich Goulash……. I am converted! Not only did this delicious goulash convert me to become an ostrich meat lover, it made even the vegetarians weak in the knees!
Ostrich is a red meat, low in fat and can easily replace any traditional red meat recipe. It has become part of a balanced diet for many. Any meat lover can now enjoy a scrumptious steak or fillet and know that it is, in fact, a great choice. Ostrich meat is the best choice for the weight conscious consumer because it is low in fat and lower in cholesterol than other red meats.
Armed with all this information, I was still a little squeamish about ostrich, all because of a childhood memory of a tour guide pushing his entire arm down an ostrich neck to show its flexibility.
With my hosted dinners, I try to use locally sourced meat and produce and also to present my quests with authentic South African/Western Cape flavors. I saw the ostrich at our local Pick ‘n Pay (at a very reasonable price) and thought, why not? The ostrich goulash, swayed even the vegetarians and they asked for seconds.
Ostrich Goulash
serves 6
Ingredients
1,5 kg Ostrich triangle Steak – I prefer the stringy texture
45 ml olive oil
15 ml dry coriander – dry roasted and grounded
salt and pepper to taste
zest and juice of 1 lemon
10 ml smoked paprika
2 sprigs rosemary
3 – 4 cloves garlic
3 cloves
250 ml chicken stock
500 ml red wine ( I used Merlot)
1 small tin tomato paste
10 ml sugar
15 ml flour
10 ml olive oil
Method
Pre-heat oven to 180 C. Place a cast iron pot on the stove and heat the olive oil in it. Brown the meat on all sides. Add all the other ingredients, cover with the lid and place in the oven and cook for 3 hours. When the meat is tender, remove from the liquid and with a fork, “pull” apart, as if you would make pulled pork! In the mean time, mix the flour with a little olive oil to make a roux and stir into the liquid in the pot. Bring to a slow boil and reduce the sauce to a delicious gravy. Season to taste and add the pulled ostrich to the gravy. Serve with a wild mushroom risotto or fluffy steamed rice and vegetables.
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