Winter has definitely hit JHB…we have been so lucky until now with mild weather. Needless to say we are currently freezing. When it is this cold, I need warm comforting food…to make me happy 🙂 The only problem I have right now is that I am on the GetFit diet (I will save this for another post)…so no carbs at night.
So I decided to rather make a goulash meets ratatouille style dish…Garith convinced me to make it with ostrich and I have to admit it turned out rather well considering I had no recipe or clear idea of what I was making (seems to be the norm for me at the moment).
Below is my recipe…you will soon learn that I cook a lot by taste so exact quantities are a challenge for me. Also if at all possible, I avoid chopping veg…Woolworth is therefore my second home!
Ingredients
- 500 g Ostrich goulash/steaks cut into chunks
- 700 g selection of veg (I used Woolies – Chef’s Selection & Farmer’s Selection)
- 1 punnet of mushrooms
- 2 tins of Italian styled chopped tomatoes
- 1 large onion, chopped
- 1 large garlic clove, crushed or chopped
- Dried herbs, to taste (basil, thyme, Italian – whatever is your favourite)
- 2 tsp smoked paprika (my new found love)
- 2 tbsp Worcestershire sauce
- 25 g beef liquid stock concentrate
- 1 cup of water
- Olive oil, for cooking
- salt & pepper to taste
Method
- Heat the Olive oil in a large pot, add the onion and garlic. Sauté until the onion is translucent
- Add the ostrich, herbs and smoked paprika, stir until well mixed, and then leave to cook until the meat is lightly browned
- Add the tins of chopped tomato, beef stock and Worcestershire sauce. Stir until well mixed and add the veg (if using asparagus, mange tout or any other ‘tender’ veg – leave them out till the last 10 mins) and water
- Cover and bring to the boil. Once boiling, reduce the heat and simmer for about 35 minutes, stirring occasionally
- Add the mushrooms and any other ‘tender’ veg. Cook, uncovered, for another 10 minutes or until the veg is cooked through
- Season with the salt and pepper, and serve in nice deep bowls
- It can be served with rice, cous cous or noodles (if you can have…hehe). We ate the left-overs the following lunch and it was divine over some brown wild rice! Yum…
ostrich winter warmer
And this is what I hoped it would look like…Let’s just say it didn’t look as refined but a lot more messy and rustic but delicious nonetheless! Thanks to bbcgoodfood.com for the image!
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