Cooking Time: 45 minutes.
500g ostrich fillet, cut into strips or cubes
250g mushrooms, thickly sliced
4 baby marrows, thinly sliced
1 green or red pepper, thinly sliced
1 tin of whole tomatoes
100ml red wine (optional)
Serve with: A couscous and lentil mix, and salad
Place the baby marrows, red pepper and mushrooms in a non-stick pan and sauté lightly using some water. Remove from the pan and set aside.
Brown the ostrich pieces, again using water or a little bit of olive oil spray
Throw in the vegetables, tomatoes and wine (if you don't want to use wine, use some water or weak vegetable stock instead just to add some moisture)
Allow this to simmer until the meat is tender and the flavours mix nicely, about 30min or so.
Serve with couscous and lentils, and a cucumber, baby spinach and small tomato salad.
Tip: You can use tinned lentils if you want to save time. Just remember to rinse them before use. For extra flavour, sprinkle some herbs over the meal instead of using salt.