Ostrich Stew with Leeks and Sweet Potatoes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
450
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 37.29 g | (38 %) | ||
| Fat | 17.52 g | (15 %) | ||
| Carbohydrates | 34.62 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.97 g | (17 %) |
more nutritional values
| Vitamin A | 1,811.8 mg | (226,475 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.53 mg | (48 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 1.17 mg | (84 %) | ||
| Folate | 47.98 μg | (16 %) | ||
| Pantothenic acid | 2.87 mg | (48 %) | ||
| Biotin | 1.62 μg | (4 %) | ||
| Vitamin B₁₂ | 7.54 μg | (251 %) | ||
| Vitamin C | 10.79 mg | (11 %) | ||
| Potassium | 1,033.19 mg | (26 %) | ||
| Calcium | 102.17 mg | (10 %) | ||
| Magnesium | 77.83 mg | (26 %) | ||
| Iron | 8.79 mg | (59 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 6.31 mg | (79 %) | ||
| Saturated fatty acids | 5.83 g | |||
| Cholesterol | 132.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Ostrich (food group)
- 1 onion
- 2 garlic cloves
- 30 grams ginger
- 500 grams Sweet potato
- 1 stalk Leeks
- 2 Tbsps Canola oil
- 350 milliliters Beef stock
- 4 Tbsps Crème fraiche
- salt
- peppers
- 2 Tbsps scallions
Preparation steps
1.
Rinse the ostrich fillet, pat dry, and cut into thin strips. Peel the onion, garlic, and ginger and mince. Peel the sweet potatoes and cut into cubes measuring about 2 cm (3/4 inch). Rinse and trim the leek and cut into rings about 1 cm (1/2 inch) thick.
2.
In a large saucepan, heat the oil and add the ostrich strips. Sauté until evenly browned, then transfer to a plate. Add the onion, garlic, and ginger in the pan drippings. Add the stock and stir well to dissolve the drippings.
3.
Add the leek and sweet potatoes, and return the ostrich strips to the pan. Stew for approximately 20 minutes over very low heat. Just before serving, stir in the crème fraîche and season to taste with salt and pepper. Serve garnished with the chives.
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