Ostrich Goulash
Ingredients:
1kg KLEIN KAROO Ostrich Goulash,
60ml flour, seasoned with a little freshly ground black pepper,
10ml soft margarine,
10ml olive oil,
1 large onion, finely diced,
2 cloves garlic, crushed,
1 cup diced green pepper,
250g button mushrooms, sliced and sauteed in a little oil,
400q can chopped tomatoes,
125ml water,
15ml Worcestershire sauce,
250ml plain low fat yoghurt.
Method:
Coat the ostrich goulash with seasoned flour. Heat half the margarine and oil in a large frying pan, and saute the meat until brown. Remove the meat from the pan and place in a large saucepan. Add the onion, garlic and green pepper to the frying pan with the rest of the margerine and olive oil and cook for 5 minutes over medium heat until tender. Add all the ingredients to the meat and bring slowly to the boil, then reduce the heat and simmer gently for ± 40 minutes. Remove from the heat and stir in the yoghurt. Replace over low heat, stirring until mixture is hot, without letting it boil. Season to taste. Serve with parsley brown rice, couscous or fettucini. Serves**1/4/13
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/volstruis-goulash-ostrich-goulash.html
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