Hello! We are back after a bit of a mid-summer break. But just because we haven’t posted anything in the past six weeks doesn’t mean we have been sitting idle. We’ve been spending lots of time tending the garden and foraging out in the woods. And there has been LOTS of time spent in the kitchen. We have quite a slate of recipes on deck to share with everyone in the coming weeks.
First up is a personal favorite of mine. A couple years ago, I got a hold of some ostrich steaks for the very first time. Never having cooked with ostrich before, I went scouring the internet in search of tips and recipes. I came up with plenty of interesting possibilities, but I eventually settled on this one. Something about a spicy, hearty bowl of goulash just sounded appealing. I love a good bowl of chili, and goulash is basically chili’s eastern European cousin. After a few tweaks and substitutions both to fit my personal taste and to accommodate ingredients I already had on hand, I had my own version ready to go. The final dish was something truly sublime, and I was left aching to have it again. Fortunately, I now have multiple sources for ostrich meat, which means I was able to stop dreaming and could make it again.
Ostrich meat is slowly gaining traction here in the United States, but it still very much remains in the realm of “exotic” foods. Hopefully this will change one day, as ostrich is truly an exceptional meat. For those of you who have never had it, ostrich could pass as the leanest, most tender piece of beef you have had. The flavor, texture, and appearance are so similar to beef that it is difficult to believe that it actually comes from a bird! The main difference is its remarkably low fat content. While this does make ostrich one of the healthiest red meats available anywhere, it also means it requires a little more attention while cooking.
Because it is so lean, it is very easy to overcook ostrich when using high heat methods such as pan searing and grilling, leaving you with a tough, chewy piece of meat. Fortunately, none of that is a concern here. Long, low heat stewing and braising methods are ideal ways to enjoy ostrich with a minimal amount of fuss. In this goulash, it turns so incredibly tender that you may not want to go back to eating beef ever again. The only beef I have ever had that can match that velvety-smooth texture is authentic Japanese Wagyu – and the only thing lean about that is your wallet after buying it!
While I may have rambled on about ostrich far longer than I set out to, there is one other ingredient that is absolutely crucial for this recipe. Like most Hungarian dishes, goulash leans heavily on paprika. So in order for this to be the amazing, restaurant-worthy dish it is capable of being, don’t go reaching for that stale jar or Walmart-brand paprika that you bought six years ago to sprinkle on some deviled eggs you made for a company potluck! Go find yourself some high-quality paprika, preferably Hungarian. If you have never used good paprika before, you will be absolutely amazed at how flavorful and aromatic it really is. I use Penzeys Hungarian Sweet Paprika in this recipe, and I highly recommend it if you want the same experience I’ve had with this dish. You could also change up the flavor profile by using a hot or smoked paprika instead. But whatever you end up choosing, do yourself a favor and go throw out that old jar of the cheap stuff!
Ostrich Goulash
Ingredients
- 1 lb ostrich steak
- 1 tsp ground ginger
- 1 tsp garlic powder
- pinch salt
- 2½ tsp sweet paprika
- 1 Tbs olive or avocado oil
- ½ cup yellow onion diced
- 5 cloves garlic minced
- 1 small red chile pepper (such as fresno, red serrano, red jalapeno) seeded and minced
- 28 oz. can whole peeled plum tomatoes
- 1 Tbs tomato paste
- ¾ cup water
- 2 Tbs Marsala wine
- 2 Tbs fresh oregano chopped
- ½ cup each of green, red, and yellow bell pepper diced
- ¼ cup sundried tomatoes chopped
- salt to taste
To serve:
- cooked white rice
- sour cream
- fresh parseley
Instructions
- Preheat oven to 350°F
- Cut ostrich into bite-sized pieces. Combine with ginger, garlic powder, ½ tsp sweet paprika, and pinch of salt. Mix until meat is well coated, then set aside.
- Heat oil in a Dutch oven, braising dish, or similar pot that can be transferred from the stove top to the oven. Add onions and saute until just beginning to brown (about 4 or 5 minutes). Add minced chili pepper and garlic, and continue cooking another minute or two, until fragrant
- Add diced ostrich meat. Cook until lightly browned on all sides, stirring frequently. The meat does not need to be fully cooked through at this point. Stir in the entire contents of the can of plum tomatoes (including liquid), the tomato paste, wine, water, and paprika, Continue cooking and stirring until the mixture reaches a simmer (about 5 minutes). Use your spoon to break up the tomatoes as they soften while cooking.
- Remove pot from heat. Stir in oregano, bell peppers, sundried tomatoes, and salt. Cover pot tightly with aluminum foil, and cut a ½" slit in the center. Transfer to oven and cook at 350°F for 1 hour 15 minutes.
- Once cooked, serve over white rice. Top with a dollop of sour cream and fresh parsley, if desired.
Notes
- Ostrich is slowly becoming more popular in the US, but it is a long way off from being mainstream. Check dedicated meat markets and stores that carry gourmet and exotic food items. Ostrich meat can also be ordered online from specialty meat vendors such as Fossil Farms and Blackwing Meats.
