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
Heat the Olive oil in a large pot, add the onion and garlic. Sauté until the onion is translucent.
Add the ostrich, herbs and smoked paprika, stir until well mixed, and then leave to cook until the meat is lightly browned.
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.
Cover and bring to the boil. Once boiling, reduce the heat and simmer for about 35 minutes, stirring occasionally.
Add the mushrooms and any other ‘tender’ vegetable. Cook, uncovered, for another 10 minutes or until the veg is cooked through.
Season with the salt and pepper, and serve in nice deep bowls