Ostrich tomato and mushroom goulash with a hint of sherry

Recipe from: 25 October 2010

Ingredients 19
Servings 4
Time 10 mins

Ingredients

  • 10
    ml
    olive or canola oil
  • 1
    large onion, peeled and finely chopped
  • 10
    ml
    mustard seeds
  • OR:
  • 5
    ml
    mustard powder
  • 500
    g
    ostrich goulash, cut into small cubes
  • 15
    ml
    flour
  • 10
    ml
    beef stock powder, sodium reduced
  • 30
    ml
    tomato paste
  • 10
    ml
    tomato sauce
  • 2.5
    ml
    sugar
  • 15
    ml
    balsamic vinegar
  • 15
    ml
    soya sauce
  • 30-45
    ml
    sweet sherry
  • 5
    ml
    dried origanum
  • 300
    g
    fresh mushrooms, sliced
  • 2.5
    ml
    salt
  • Freshly ground pepper
  • 30
    ml
    fresh parsley, chopped
 

Method

35 mins
 
Heat the oil in a large shallow saucepan, and sauté the onions until they are glossy.
Add the mustard seeds (or powder) and stir until the seeds begin to pop.
Add the meat and sprinkle with the flour and stock powder. Stir until well mixed, and then leave to cook until the meat is lightly browned.
Add the tomato paste, tomato sauce, sugar, vinegar, soya sauce and sherry and enough water (about 1/2 cup) to just cover the meat. Cover.
Reduce the heat and simmer for about 20 minutes.
Add the origanum and mushrooms and cook, uncovered, for another 15 minutes.
Season with the salt and pepper, and stir in the chopped parsley.
Serve on cooked lower GI pasta or rice with two to three cooked vegetables.
 

Read more on: poultry  |  sauté
 

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