Ingredients500g 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 (optional) 1 Tbsp freshly chopped parsley |
MethodSlice 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.
Serving Suggestions
Serve with tagliatelle, rice, Cauli Rice, Potato Mash, Cauli Mash or Courgette Noodles, and a salad.
Variations
Use beef or chicken instead of ostrich.
