Ostrich Goulash Recipe



  • 500 g Ostrich goulash chunks
  • 700 g selection of vegetables
  • 1 punnet of mushrooms
  • 2 tins of chopped tomatoes
  • 1 large onion, chopped
  • 1 large garlic clove, crushed or chopped
  • Dried herbs, to taste (basil, thyme, Italian – whatever is your favourite)
  • 2 tsp smoked paprika
  • 2 tbsp Worcestershire sauce
  • 25 g beef liquid stock concentrate
  • 1 cup of water
  • Olive oil, for cooking
  • salt & pepper to taste


  1. Heat the Olive oil in a large pot, add the onion and garlic. Sauté until the onion is translucent.
  2. Add the ostrich, herbs and smoked paprika, stir until well mixed, and then leave to cook until the meat is lightly browned.
  3. Add the tins of chopped tomato, beef stock and Worcestershire sauce. Stir until well mixed and add the veg (if using asparagus, mange tout or any other ‘tender’ vegetable – leave them out till the last 10 mins) and water.
  4. Cover and bring to the boil. Once boiling, reduce the heat and simmer for about 35 minutes, stirring occasionally.
  5. Add the mushrooms and any other ‘tender’ vegetable. Cook, uncovered, for another 10 minutes or until the veg is cooked through.
  6. Season with the salt and pepper, and serve in nice deep bowls
  7. It can be served with rice, cous cous or noodles.




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