Ostrich Stroganoff. Reassuringly Inexpensive.

I often ask the hubbie what he feels like eating in the coming week - it's fun being set a challenge and sometimes I need culinary inspiration.  Curry is always top of the list but last week it was for ‘a not tomato based stew.'  Hence stroganoff.

Stoganoff is a creamy, mushroom-y, onion-y Russian dish made with strips of beef fillet quickly pan-fried.  Consequentially it is pretty extravagant for a weeknight dinner.  So to combat the price and the slight ridiculousness of serving beef fillet in a stew-like mix I’ve invented my own stroganoff that uses much cheaper but no less delicious stewing meat, in my case ostrich.  If you live somewhere where ostrich cubes are not forthcoming then stewing beef cubes would work as well just please make sure it is free-range.  I first cooked the cubes of meat in vegetable stock with some paprika for 2 hours until it was achingly tender and could be pulled apart with a spoon, I then quickly assembled the rest.  

It was easy as pie, completely delicious and is very happy to be made in advance and then heated up before serving.  It goes wonderfully with healthy bread and cornichons, mashed potato, jacket potato, polenta, pasta or even chips.  How perfect.  Oh and keep the stock after you remove the cubes of meat – it makes a seriously flavoursome base for Sunday’s gravy.

Ingredients (serves 4)

500 g ostrich stewing cubed (or beef)

olive oil for pan frying

2 tbsp sweet smoked paprika, plus extra for dusting

1 tbsp vegetable stock powder (or other stock powder)

3 large, or 4 small, shallots

2 garlic cloves

150 g portabellini mushrooms (or any mushrooms you have lying around)

1 lemon

2 shots brandy

75 g full fat cream cheese

100 g pouring cream

2 heaped tsp Dijon mustard

salt and black pepper

Method

1. Fry the meat in batched in a little olive oil until browned on all sides, then place in a saucepan with 1 tbsp of the paprika, the vegetable stock powder and cover with water.  Bring to the boil then cover and simmer for 2 hours or until you can pull the meat apart with a spoon.  Remove the meat from the stock and keep the stock for Sunday lunch’s gravy (freeze it if necessary).

2. In the empty saucepan (although it should have a few scrummy bits leftover in the base) over a moderate hear add a couple of tbsps of oil and the shallots, halved lengthways.  Put the lid on and cook stirring occasionally, until the layers of shallot come apart easily.

3. Add the garlic, finely chopped, to the shallots along with the mushrooms, sliced.  Fry over a moderate heat adding a little more oil if necessary.  When the mushrooms have softened and started to colour (about 5 minutes) add the finely grated zest of the lemon, the meat and the brandy.  Bring to the boil and bubble off the brandy until there is only a little liquid in the bottom of the pan.

4. Add the cream cheese, cream, mustard, juice of half the lemon, 1 tbsp of paprika and seasoning, stir over a moderate heat until combined and warmed through.

Serve hot with whatever carb you fancy.