This stroganoff recipe can be used with beef, chicken, pork fillet or with ostrich, as I have done here. It's quite quick to make, and doesn't need any time in the oven.
You will need:
500g ostrich fillet, cut into strips
1 large onion
2 medium green peppers
200g mushrooms (I used shimeji mushrooms, but button mushrooms will be just fine)
Coconut oil for frying
Salt
Paprika
200ml fresh cream
1 tablespoon Worcestershire Sauce
25ml sherry, optional
In a large frying pan, fry the meat with about a tablespoon of coconut oil, to lightly brown it all over. When it is browned, remove it from the pan and set it aside.
Next, fry the chopped onion together with the peppers in another tablespoon of coconut oil, until they are softened and slightly brown.
Then, add your mushrooms to the onion and green pepper together with the cooked meat.
Add a teaspoon or so of crushed sea salt flakes and a teaspoon of paprika. Stir this together over a low heat for about 30 seconds.
Then, pour in the sherry, Worcestershire Sauce and the cream and allow it all to simmer (covered with a lid) over a low heat for about 20 minutes, or until the meat has softened.
Serve the stroganoff with your choice of cauliflower rice, rice, mashed potato, cauliflower mash or quinoa.
