So the other day I got a serious case of the hungry going on, and
decided to make a stew/goulash type dish again. Totally invented from
scratch, and on the fly.
2 white onions
1 red bell pepper
1 orange bell pepper
Carrot and ginger soup
half a small bag of baby carrots
Olive oil (I actually used olive oil infused with fresh basil)
3 tbsp of fresh paprika
Pour the carrot and ginger soup into a large pot, start to simmer on low
Chop the baby carrots and add to the soup.
Roughly chop the white onions and leek. Saute briefly in olive oil with
the paprika, add some champagne vinegar after about a minute or two. Do
*not* brown. Add to soup.
Slice the peppers into chunks, also saute in olive oil and champagne
vinegar. Add to soup.
Brown the ground ostrich with a bit of olive oil, as well as the
balsamic peppercorn. Add to soup.
Simmer for an hour or more.
This makes a remarkably rich and sweet stew that is *really* tasty.
There’s a bit of warmth to it from the paprika, but not spicy at all.