Namibian Ostrich Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g ostrich fillet (s)
- 1 onion (s)
- 15 ml oil (sunflower oil)
- 3 cm ginger, fresher, sliced
- 5 g cinnamon, round
- 250 ml water
- 250 ml red wine
- 250 g plum (s), dried, without a stone
- 30 ml honey
- 0.5 ½ lemon (s), sliced
- 1 teaspoon cornstarch
- Lemons)
Print Recipe
Pin Recipe Instructions
- Cut the ostrich meat into bite-sized pieces. Chop the onion and add to the meat with the oil, cinnamon and ginger and mix everything together well. Cover and leave to stand in a cool place for two hours.
- Sear the meat and deglaze with the water and red wine, add prunes, honey and lemon wedges and slowly cook everything soft for an hour and a half.
- Thicken the sauce with cornstarch and reduce (until a creamy consistency is formed). Garnish the ostrich goulash with lemon wedges and serve. Potatoes or croquettes go well with it.
- Drink recommendation: Pinotage or Pinot noir.
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