Ostrich tomato and mushroom goulash with a hint of sherry

4 servings Prep: 10 mins, Cooking: 35 mins By Food24
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Ingredients (18)

10 ml olive oil — or canola oil
1 onion — large, peeled and finely chopped
10 ml mustard — seeds
5 ml mustard — powder
500 g ostrich — goulash
15 ml flour
10 ml stock powder — beef
30 ml tomato paste
10 ml tomato sauce
2.5 ml sugar
15 ml vinegar — balsamic
15 ml soy sauce
30-45 ml sherry — sweet
5 ml dried oregano
300 g mushrooms — sliced
2.5 ml salt
freshly ground black pepper
30 ml fresh parsley — chopped
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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.

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