Ostrich Goulash with homemade Tomato Sauce

1 hour cooking time
2 hours preparation time



Serves 4
  • 500 g Klein Karoo Ostrich Goulash
  • 60 ml Flour, seasoned with course Salt and freshly ground Black Pepper
  • 15 g Butter
  • 15 ml Olive Oil
  • 1 large Onion, finely diced
  • 2 cloves Garlic, crushed
  • 1 cup Green Pepper, diced
  • 250 g Button Mushrooms, sliced and sautéed in a little Butter and Olive Oil
  • 400 g Tomatoes, chopped
  • 125 ml Water
  • 15 ml Worcestershire Sauce
  • 250 ml Sour Cream or Plain Yoghurt



  1. Coat the ostrich goulash with seasoned flour.
  2. Heat half the butter and 15 ml of the oil in a large frying pan, and sauté the meat until brown.
  3. Remove the meat from the pan and place in a large saucepan.
  4. Add the onion, garlic and green pepper to the frying pan and cook for 5 minutes over medium heat until tender.
  5. Add all the ingredients to the meat and bring slowly to the boil, then reduce the heat and simmer gently for 1 hour.
  6. Remove from the heat and stir in the sour cream or yoghurt.
  7. Replace over low heat, stirring until mixture is hot, without letting it boil.
  8. Season to taste.
  9. Serve with parsley rice, couscous or fettuccini.


Recipe by:  Tersia de Wet