Ostrich Goulash

 Easy to make and cooking time is much shorter than for beef goulash. And of course its delicious! Serve with rice.

Serves 4

Image by RitaE from Pixabay

INGREDIENTS

600 - 800g ostrich goulash meat

3 carrots, chopped

250 g sliced mushrooms

3 medium potatoes,  peeled and cubed

1 onion, finely chopped

1 can whole peeled tomatoes

1 sachet tomato paste

2 cloves garlic, crushed or minced

1 tsp dried parsley

1 tsp dried rosemary

1 tsp dried thyme

1 cup beef stock

1/2 cup red wine

1 TBS Worcester sauce

1 TBS olive oil

Salt & pepper to taste

Fresh parsley for garnish

METHOD

1. Sauté the onion and carrots in olive oil.

2. Once the onions are translucent, add the potatoes and saute for 5 minutes.

3. Add the meat, garlic, salt, pepper and tomato paste. Mix well and cook until the meat has browned.

4. Add the canned tomatoes and Worcester sauce.

5. Stir through and add the beef stock, red wine and dried herbs.

6. Let it simmer for about 20 minutes, and then add the mushrooms. Stir from time to time. 

7. Simmer for another 15 minutes or until the sauce is nice and thick and the mushrooms done. 

8. Serve with rice and chopped fresh parsley on top.

*Optional: add a few dollops of sour cream if preferred.