500g ostrich steak or fillet
1 Tbsp light olive oil
1 tsp barbeque spice
freshly ground black pepper
250g fresh button mushrooms
2 Tbsp butter
2 onions, peeled & thinly sliced
2 Tbsp light olive oil
250ml sour cream, or
fresh cream soured with the juice from ½ lemon
1 Tbsp white onion soup powder or White Onion Soup Mix
1 Tbsp freshly chopped parsley
Slice the steaks across the grain into 1cm strips and rub with the olive oil, barbeque spice and a few grindings of black pepper.
Break off & shred the stalks of the mushrooms. Slice the mushroom caps.
Melt the butter in a deep frying pan over a medium-high heat and fry the onions until soft & golden.
Add the mushrooms and fry until just soft.
Remove the onions & mushrooms from the pan and set aside.
Turn the heat up to high and add the olive oil to the frying pan.
When hot, sear the steak strips for 2-3 mins until brown.
Return the onions & mushrooms to the pan and stir-fry for another 2 mins.
Stir in the cream and bring to a boil while still stirring.
For a thicker sauce, stir in the soup powder & simmer for 2 mins to absorb.
Fold in the parsley & serve.
Use White Onion Soup Mix instead of commercial soup powder.
Serve with tagliatelle, rice, Cauli Rice, Potato Mash, Cauli Mash or Courgette Noodles, and a salad.
Use beef or chicken instead of ostrich.