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🍽️ Ostrich Vegetable Pan

429 kcal · 30 min · 4 servings

Ingredients

• 600 g Ostrich Fillet
• 1 Onion
• 2 Garlic Cloves
• 30 g Ginger
• 500 g Sweet Potatoes
• 1 Stalk Leek
• 2 tbsp Rapeseed Oil
• 350 ml Meat Stock
• 4 tbsp Crème Fraîche
• Salt
• Pepper
• 2 tbsp Chive Rings

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into thin strips.
4. 4. Peel the onion.
5. 5. Peel the garlic clove.
6. 6. Peel the ginger.
7. 7. Finely chop the onion, garlic, and ginger.
8. 8. Peel the sweet potatoes.
9. 9. Cut the sweet potatoes into approx. 2 cm cubes.
10. 10. Wash the leek.
11. 11. Remove the green tops and root ends from the leek.
12. 12. Cut the leek into approx. 1 cm wide rings.
13. 13. Heat the oil in a large pot.
14. 14. Brown the meat in it.
15. 15. Remove the browned meat from the pot and set it aside.
16. 16. Add the chopped onion, garlic, and ginger to the pan drippings.
17. 17. Sauté the vegetables briefly.
18. 18. Deglaze the mixture with the stock.
19. 19. Add the leek rings to the pot.
20. 20. Add the sweet potato cubes to the pot.
21. 21. Return the browned meat to the pot.
22. 22. Cook the dish at a very low temperature for approx. 20 minutes.
23. 23. Stir the crème fraîche into the mixture.
24. 24. Season the dish with salt and pepper.
25. 25. Taste the dish and adjust seasoning if needed.
26. 26. Sprinkle the finished dish with chives.
27. 27. Serve the dish.

Nutrition per serving

• kcal: 429
• Protein: 41 g · Fett/Fat: 13 g · Carbs: 36 g