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Ostrich Goulash

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Ostrich Goulash
600 - 800 gr.
Capsicums (red, yellow, green peppers) 150 gr.
Olive oil 100 ml
Flour 200 gr.
Rice 300 gr.
Finely chopped garlic 1-2 cloves
Finely chopped onion 100 gr.
Brandy 50 ml
Salt, Pepper
Coat the meat with flour. Saute the meat in olive oil in the frying pan. Add the capsicums diced (2cm). Add the onion and the garlic and fry them gently. Add the brandy and allow the flame to burn for a few seconds and then pour in the white . Simmer in low heat and stir occasionally until the sauce thickens. Served on top of rice.


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