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Ostrich Goulash – healthy and delicious!

Posted on April 21, 2015 by in venison

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Ostrich Goulash

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.

ostrich goulash

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


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

ostrich goulash


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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9 Responses to “Ostrich Goulash – healthy and delicious!”

  1. Zirkie 23 April 2015 at 6:41 pm #

    Dit lyk hemels, Nina. Ek het hoeka vanaand Volstruis steaks gemaak!

  2. SUE MACKAY 23 April 2015 at 7:21 pm #

    Hi Nina …… just wanted to tell you how I so enjoy reading your blog and trying your recipes…..I m sarah and Matthews mom…. . Matt has just graduated and now doing honours in Psychology and Sarah matriculated at Hill College and hasjust done a French course and doing art. Thanx for a great blog xSue Mackay

    • nerinatimm 26 April 2015 at 5:31 am #

      Oh wow Sue. Thank you so much! Please send me photos of Matt and Sarah, would love to see them!

  3. Teresa 10 September 2015 at 12:57 pm #

    This dish is winner quick and easy with no fuss thank you so much I have made it a few times even with white wine leaving out the tomato paste and it’s really good. I serve it with sweet potatoes ……yummy!

  4. werner botha 5 October 2015 at 6:31 am #

    Hello Nina
    Watter basis het jy onder die volstruis gebruik. Die basis wat so in ringe gemaak is?

  5. Ron Craig 28 April 2016 at 1:07 pm #

    I would like to cook some ostrich goulash

    • Ron Craig 28 April 2016 at 1:09 pm #

      Please leave the ostrich goulash recipe so that I can print same.


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