Summary

Ingredients

• 500 g ostrich fillet (s) (fillet)
• 4 tablespoon oil
• 3 onion (s), diced
• 250 g mushrooms, fresh
• 100 g almond (s), sliced
• 80 g butter
• 250 ml whipped cream
• 2 tablespoon brandy
• 2 tablespoon basil, fresh, finely chopped
• some soy sauce
• salt and pepper
• curry
• Paprika powder, noble sweet

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Instructions

1. Toast the almonds with half of the butter in a pan until golden. Heat the oil in a cast iron pan and fry the meat strips briefly. Season with salt, pepper, paprika and curry. Remove the meat and the juices that have formed in the meantime from the pan. Then put the rest of the butter in the pan and lightly brown the garlic and onions in it. Mix in the mushrooms and let simmer for about 10 minutes. Then pour in the cream and simmer everything together for another 5 minutes. Season the sauce with the brandy, a dash of soy sauce and possibly a little salt and pepper. Then add the meat again with the gravy and stir about 2/3 of the roasted almonds into the dish. Briefly heat the whole thing again. Before serving, sprinkle the remaining almonds and basil over the pan.