Ostrich Goulash
Ostrich is an exceptionally lean and tender red meat that matches all of the flavor and versatility of beef without most of its negatives. This spicy, hearty goulash showcases those qualities in a restaurant-worthy dish.This recipe is gluten free, and also dairy free if opting against the sour cream topping.
Servings: 4 servings
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.