Ostrich Goulash
Serves 6. A healthy and delicious pulled-ostrich goulash.
Ingredients
| 1.5 kg | Ostrich triangle steak (stringy texture preferred) |
| 45 ml | olive oil |
| 15 ml | dry coriander, dry roasted and ground |
| — | salt and pepper, to taste |
| 1 lemon | zest and juice of lemon |
| 10 ml | smoked paprika |
| 2 sprigs | rosemary |
| 3–4 cloves | garlic |
| 3 cloves | cloves |
| 250 ml | chicken stock |
| 500 ml | red wine (Merlot used) |
| 1 small tin | tomato paste |
| 10 ml | sugar |
| 15 ml | flour |
| 10 ml | olive oil (for the roux) |
Instructions
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.