Ostrich Stroganoff with Porcini Mushrooms

 By Di Bibby, Bibby’s Kitchen at 36   2019-08-26  Comments General, Kid Friendly, Meat, Poultry
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“For this recipe I used my Instant Pot for both the mash and stroganoff. It worked a charm. All the juices and flavours are locked in and intensified. I like my stews and casseroles with a slightly thicker sauce, so often I’ll reduce it a little further on the sauté function. If I’m serving the stroganoff with brown rice, I’ll add a handful of chopped parsley. Absolutely delicious!”

 

Serves:
4
Prep Time:
15
Cook Time:
35                                                                             

 

  • 30ml (2 tbls) olive oil
  • 15ml (1 tbls) butter
  • 250g button mushrooms, sliced
  • 20g dried porcini mushrooms, soaked in 250ml hot water to soften
  • 5ml (1 tsp) smoked paprika
  • 2.5ml (1/2 tsp) ground coriander
  • 2.5ml (1/2 tsp) fine salt
  • freshly ground black pepper
  • 500g ostrich fillet, cut into large cubes
  • 1 white onion, finely diced
  • 1 clove garlic, minced
  • 3 sprigs fresh thyme, leaves picked
  • 15ml (1 tbls) tomato paste
  • 15ml (1 tbls) Worcestershire sauce
  • 45ml (3 tbls) dry sherry (optional)
  • 200ml reserved porcini soaking liquid
  • 15ml (1 tbls) fresh lemon juice
  • 30ml (2 tbls) cornflour
  • 125ml (1/2 cup) double cream yoghurt
  • flat leaf parsley, to serve
     

Set the Instant Pot on the Sauté function. Heat 15ml olive oil and the butter together. Add the button mushrooms and cook until nicely coloured and almost cooked, about 4-5 minutes. Drain the porcini mushrooms, reserving the soaking liquid for later, then add the porcini to the pot. Season with salt and black pepper. Remove mushrooms and set aside.
 
Add the remaining 15ml olive oil to the pot. Brown the meat briefly on all sides. Stir in the onion, garlic and thyme and cook for another minute. Add the tomato paste, Worcestershire sauce and sherry, if using. Pour in the reserved porcini liquid, cover and seal. Select the Pressure Cook function and set the timer to 25 minutes.
 
Use the natural pressure release for 10 minutes, then use the Steam Release Handle to release the remaining steam. Return the mushrooms to the pot and add the lemon juice. At this point, you can reduce the sauce and add a slurry if you prefer a thicker consistency by changing back to Sauté mode.   Remove ¼ cup of liquid and combine with the corn flour, spices, salt and plenty black pepper to make a slurry.   Return slurry to the inner pot and stir until desired consistency.  Allow to cook up for a few minutes.
 
Stir in the yoghurt and heat through. Scatter over chopped parsley and serve with brown rice.

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