Ostrich, tomato and mushroom goulash with sherry

DESCRIPTION:

This creamy, saucy ostrich and mushroom delight is a wonderful accompaniment to pasta or rice. Tuck in and enjoy. (Serves 4)

INGREDIENTS: 10ml olive or canola oil 1 large onion, peeled and finely chopped

10ml mustard seeds or 5ml mustard powder

500g ostrich steak, cut into small cubes 15ml flour 10ml beef stock powder, low-salt, if possible 30ml (1 x 50g sachet) tomato paste 10ml tomato sauce 2ml sugar 15ml balsamic vinegar 15ml soy sauce 30–45ml sweet sherry 5ml dried oregano or 20 ml chopped fresh oregano

300g mushrooms, sliced (a mix of oyster, brown and button works well)

2ml salt Freshly ground black pepper 30ml chopped fresh parsley

METHOD:

1. Heat the oil in a large shallow saucepan and sauté the onion until glossy.

Add the mustard seeds (or powder), stirring until the seeds begin to pop.

2. Add the meat. Sprinkle with the flour and stock powder. Stir until well mixed and the meat is lightly browned.

3. Add the tomato paste, tomato sauce, sugar, vinegar, soy sauce, sherry and enough water (about 125ml) to just cover the meat. Cover. Reduce the heat and simmer for about 20 minutes.

4. Add the oregano and mushrooms and cook uncovered for another 15 minutes.

5. Season with the salt and pepper and stir in the chopped parsley.

6. Serve on cooked pasta or rice with your favourite vegetables.