Viennese Juice Goulash From Ostrich

Rating: 3.1554 / 5.00 (148 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

For the ostrich goulash:

For the dumplings:


For Viennese ostrich juice goulash, first cut the meat into 3 cm x 3 cm cubes.

Heat the clarified butter in a roasting pan and sauté the onions in it over medium heat until golden. It takes about 25 minutes. Add garlic, paprika, tomato paste, caraway seeds, sugar and marjoram and sauté just briefly. Deglaze with vinegar and add the stock. Add meat and season lightly with sea salt and pepper. Simmer for 3.5 to 4 hours and season again.

For the gnocchi, bring well-salted water to a boil in a wide pot. Have a pot (or bowl) of cold water ready.

Mix all ingredients for the dumpling dough quickly and well in the mixing bowl of a food processor with a dough hook. (The dough does not need to be completely smoothly blended.) Using a spaetzle plane or a spaetzle press, press the dough into the simmering cooking water and stir with a wooden spoon (to prevent sticking). Then lift out of the cooking water with a sieve ladle and quench in prepared cold water. Then drain well in a colander. Melt the butter in a pan, toss the dumplings briefly in it and season with sea salt and ground pepper.

Remove the bay leaves from the goulash, fill the Wiener Saftgulasch vom Strauß into deep plates, sprinkle with fresh marjoram and serve the gnocchi separately.

Preparation Tip:

If you like it creamy, you can garnish the Viennese ostrich juice goulash with a blob of crème fraîche or sour cream.

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