Onion and green olives stew

Number of servings: 10

Cooking time: 3 hours



1200 grams ostrich gizzard - buy here

400 grams of green olives

4 large onions

1 bay leaf

2 cans tomato pasatta (2 x 400 grams)

6 cloves garlic

500 ml vegetable soup (can be replaced with black beer)



salt and pepper (or mix of spices)

sunflower oil



Preheat a saucepan, add a little sunflower oil, season the gizzard with salt and pepper or a mix of spices and cook it to caramelization (until it is golden-brown on all sides).

Now adjust heat to low and add the onion. Cook the onion 7-8 minutes until tender.

Extra tip: add a pinch of salt or a bit of sugar because it helps onions not to get burn.

After the onion is sautéed, add tomato pasatta and when it boils add the 6 chopped garlic cloves, plus the herbs (thyme, bay etc).

Adjust the stove flame higher and when the stew is boiling add the liquid: beer or vegetable soup. When there is approximately one boiling hour left, add the green olives.

The last step is to check if the gizzard is cooked, after about 3 hours of cooking and adjust the taste with salt and pepper.

As for any long cooked dish, the stew will be tastier the next day.

Bon appetite! And don't forget: health on the table means happiness around it!

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