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)
Namibian Ostrich Goulash
Namibian Ostrich Goulash

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Drink recommendation: Pinotage or Pinot noir.

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