This post is in collaboration with La Motte Wine Estate.
It’s a wintery, rainy week here in Cape Town so comfort food is a given (and a requirement). And since old school is still very much cool, this Ostrich and Mushroom Stroganoff is a delicious South African twist on a classic dish that is always welcome at the family table. Enjoyed with a glass of La Motte Cabernet Sauvignon 2018, an elegant, typically South African style Cabernet Sauvignon, you can have a special wintery meal on the table in about 30 minutes.
Stroganoff originated in 19th century Russia, a dish of beef strips cooked in a sour cream sauce with mushrooms and onions. Since then the dish has traveled far and wide across the globe to China, Hong Kong, the USA, Brazil, Sweden and Japan with many variations from the original beef strips.
In this Ostrich and Mushroom Stroganoff version, I replaced the beef with ostrich fillet, for a local South African flavour and replaced the sour cream with creme fraiche. To me, paprika and mustard is a must and while there are varied opinions about serving the stroganoff with rice or noodles I like to serve it with tagliatelle. Make it a vegetarian meal by increasing the mushrooms to 750g and omitting the meat. A delicious veggie version that pairs well with the wine.
The La Motte Cabernet Sauvignon is a natural partner to beef thanks to its prominent minerality, firm tannins and flavourful intensity and as ostrich has a similar flavour to beef it works as a variation. The wine goes well with almost any other meat – slow-roast lamb, pork, venison, marinated rib-eye steak, rare beef, braised short ribs or serve it with some of these veggie recipes such as Pumpkin Soup with Roasted Pepper Salsa, Savoury Oatmeal with Poached Egg, Crispy Shallots and Aleppo Pepper, Gnocchi alla Romana.
I hope you enjoy this recipe for Ostrich and Mushroom Stroganoff. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
- 500g ostrich fillet, sliced in thin strips
- oil for frying
- 1 large onion, chopped
- 2 cloves garlic, mashed
- 30ml La Motte Cabernet Sauvignon 2018
- 1 knob butter
- 250g mushrooms, sliced
- 1 tsp paprika
- 1 tsp dijon mustard
- 125ml warm beef stock
- 125ml creme fraiche
- Salt and black pepper to season
- chopped parsley to serve
- tagliatelle to serve
- Heat some oil in a heavy based cast iron pan
- Fry the ostrich strips in batches until sealed and brown
- Remove with a slotted spoon and set aside
- Deglaze the pan with the wine, scraping loose all pieces stuck to the bottom of the pot
- Lower the heat, add a splash more oil and fry the onions and garlic until soft and translucent
- Remove the onions and garlic and add to the ostrich strips
- Add the butter and let it melt
- Add the mushrooms and fry until soft
- Add the paprika and mustard and cook for a few minutes more
- Add the ostrich and onion mix
- Add the stock and creme fraiche, give it a good stir and cook until heated through
- Add more stock if you want more or a thinner sauce
- Season well and serve with tagliatelle
- Sprinkle with chopped parsley