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Serves 4 Ė 6


  • 650 g KLEIN KAROO Ostrich Steak
  • 125 g KLEIN KAROO Ostrich Bacon
  • 2 tablespoons oil
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon paprika
  • 1 teaspoon caraway seeds
  • 40 ml flour
  • 5 ml brown sugar
  • 400 g can crushed tomatoes
  • 4 cups beef stock
  • 2 medium potatoes cut into small cubes
  • sour cream, to serve

Method: Cut meat into small cubes. Heat the oil in a large heavy based pan; brown the meat and bacon in small batches and set aside.

Add the onion to the pan and cook for 5 minutes until soft. Add the garlic, paprika and flour and cook for another minute. Add the caraway seeds, undrained crushed tomatoes, sugar, stock and meat and stir well. Bring to the boil, reduce the heat and simmer until meat is tender.

Add the potatoes and simmer for a further 30 minutes, until the potatoes and meat are very tender.
Serve piping hot.
Decorate with a dollop of sour cream and a pinch of paprika.

- Tersia de Wet

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