Ostrich Stroganoff
Ostrich Recipe
1Setup & Prepare
About This Recipe
Tender ostrich strips cook quickly in rich mushroom cream sauce. Fast cooking keeps the meat tender while developing complex, savory flavors.
Cultural Context
This South African adaptation of Russian stroganoff substitutes ostrich for beef, creating lighter version of the classic. The preparation demonstrates how ostrich works beautifully in traditional European dishes.
2Ingredients
Shopping List
3Cooking Instructions
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Searing Ostrich: Season ostrich strips with salt and pepper. Melt 2 tablespoons butter in large skillet over high heat. Sear ostrich in batches until browned but still rare inside, about 2 minutes per batch. Remove and set aside.
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Mushrooms: Melt 1 tablespoon butter in same pan. Cook mushrooms over medium-high heat until browned, about 8 minutes. Remove and set aside.
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Aromatics: Melt remaining butter. Add onion and cook until softened, 8 minutes. Add garlic and cook 1 minute.
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Sauce: Sprinkle flour over onions and cook 2 minutes. Gradually whisk in stock and brandy, avoiding lumps.
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Simmering: Add paprika and mustard. Simmer until thickened, about 5 minutes.
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Finishing: Remove from heat. Stir in sour cream. Return ostrich and mushrooms to pan and heat through gently without boiling.
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Seasoning: Adjust salt and pepper to taste.
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Service: Serve over hot buttered egg noodles, garnished with fresh parsley.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook ostrich - it should stay pink
- Don't boil after adding sour cream
- Use wide egg noodles for authentic presentation
- Quick enough for weeknight dinner
Wine Pairing
Rich white Burgundy or light Pinot Noir complements the creamy sauce.
Nutrition Facts
Per serving: 480 calories, 48g protein, 24g fat, 22g carbohydrates. High in protein with rich sauce.
