Ostrich Goulash

This was my first time making goulash… and a double-first for me to be using ostrich meat instead of beef.

Throughout lockdown, Vincent and I have been avoiding leaving the house for any reason whatsoever so we’ve been using an app called Bottles to get groceries delivered to our home. Sometimes items are out of stock and you’re given the opportunity to swap the out of stock ones for different items. And so a pack of ostrich goulash arrived at my door.

I was pleasantly surprised that it came out really delicious! I’m definitely making it again.

Who’s hungry? Vincent and I, so this dish serves two people.

Ingredients

  • 500 g ostrich goulash meat (or just largely cubed chunks of meat)
  • 3 carrots, chopped
  • 250 g sliced mushrooms
  • 1 can whole peeled tomatoes
  • 3 medium potatoes, cubed
  • 1 onion, finely chopped
  • 30 g tomato paste
  • 2 cloves garlic, crushed or minced
  • 3 sprigs fresh thyme, twigs removed
  • 2 tsp dried oreganum
  • 2 tsp dried parsley
  • 250 ml beef stock
  • 2 tbsp Worcester sauce
  • 1 tbsp olive oil
  • salt & pepper to taste

Let’s cook

Sauté the onions and carrots in olive oil.

Once the onions are translucent, add the potatoes and sauté for 5 minutes.

Add the meat, garlic, fresh thyme, salt, pepper and tomato paste. Mix well and cook until the meat has browned.

Add the canned tomatoes and Worcester sauce.

Stir through then add the beef stock and dried herbs.

Let it simmer uncovered for about 20 minutes before adding the mushrooms. Stir periodically.

Simmer for another 15 minutes, or just until the mushrooms are cooked and the sauce has reduced.

Dish up & dig in

Serve with rice.

Get the short version here.

Ostrich Goulash

  • Servings: 4
  • Difficulty: easy
  • Print

A lean and nutritious substitute for beef, ostrich makes for the perfect hero ingredient in goulash. Serve with rice for a truly hearty meal.

Ingredients

  • 500 g ostrich goulash meat (or just largely cubed chunks of meat)
  • 3 carrots, chopped
  • 250 g sliced mushrooms
  • 1 can whole peeled tomatoes
  • 3 medium potatoes, cubed
  • 1 onion, finely chopped
  • 30 g tomato paste
  • 2 cloves garlic, crushed or minced
  • 3 sprigs fresh thyme, twigs removed
  • 2 tsp dried oreganum
  • 2 tsp dried parsley
  • 250 ml beef stock
  • 2 tbsp Worcester sauce
  • 1 tbsp olive oil
  • salt & pepper to taste

Directions

  1. Sauté the onions and carrots in olive oil.
  2. Once the onions are translucent, add the potatoes and sauté for 5 minutes.
  3. Add the meat, garlic, fresh thyme, salt, pepper and tomato paste. Mix well and cook until the meat has browned.
  4. Add the canned tomatoes and Worcester sauce.
  5. Stir through then add the beef stock and dried herbs.
  6. Let it simmer uncovered for about 20 minutes before adding the mushrooms. Stir periodically.
  7. Simmer for another 15 minutes, or just until the mushrooms are cooked and the sauce has reduced.
  8. Serve with rice.

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