Sara is visiting from Zurich this weekend. According to my sources, meat in Switzerland is as varied as it is expensive. For fun, Sara brought along ostrich and horse meats for us to experiment with.
I’d never had ostrich before which I’ve been told again and again is “um … like beef” and since Sara considers beef stroganoff to be a comfort food, we made a variation with ostrich. I followed the recipe from the Joy but used white wine instead of beef stock, and I used grainy dijon, since that is what I had in my fridge.
Sara’s mom always serves stroganoff on top of rice with a garnish of super thin and crispy frites on top. Sara fried the frites in two little batches, adding back the first batch again before serving to re-crisp them. I don’t know how her mom’s usually turn out but Sara’s were, as far as I could judge, perfect.
I had bought bärlauch since it is in season and I thought it would go well with dark meats. I wilted it with butter and seasoned with salt and pepper. We didn’t bother with rice, since I didn’t have enough pots. Instead, we sopped up the superlecker sauce with some baguette. The ostrich was tender and mild; the sauce was tangy and rich; the bärlauch was aromatic and indeed complementary, and the frites — as I’ve said — were perfect.