Ostrich and Vegetable Stew
- 500 grams Ostrich (food group)
- 400 grams waxy potatoes
- 2 paprika
- 1 red chili pepper
- 1 yellow onion
- 1 garlic clove
- 1 carrot
- 1 can Kidney beans
- 2 sprigs thyme
- 2 bay leaves
- 250 milliliters Rosé
- 600 milliliters Vegetable broth
- sauce thickener (light, as needed)
- hot paprika
- 3 Tbsps clarified butter
Cut the ostrich steak into cubes and season with pepper. Rinse the paprika, trim, cut in half, remove seeds and ribs, and cut into bite-sized pieces. Peel the potatoes and cut into 1.5 cm (approximately ½ inch) cubes. Rinse the red chile pepper, cut lengthwise, remove the seeds and ribs, and finely chop.
Peel the onion, halve and cut into large cubes. Peel and squeeze the garlic. Peel the carrot and finely grate. Drain the kidney beans.
Heat the clarified butter in a large saucepan and brown the ostrich steak pieces in it all around. Add the onion, garlic and grated carrot and fry. Add the potatoes together with the red chile pepper, pour in the vegetable broth and rose wine, and add the bay leaves and thyme sprigs. Simmer covered with lid for 60 minutes.
Remove the lid from the saucepan, add the paprika and kidney beans to the stew, and cook until 1/3rd of the liquid has evaporated. Mix the cornstrach with water and stir into the stew, if needed. Stir in the paprika and season with salt and pepper.
Serve the stew with fresh white bread.