Stettyn’s Quick Ostrich Trinchado

Name: Stettyn’s Quick Ostrich Trinchado
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: Bell Pepper; Bell Peppers; Colleen's Peri-peri Sauce; Free-range Ostrich Chunks; Fresh Parsley; Ostrich; Portuguese Roll/s; Portuguese Rolls; Red Wine; Sliced Onion; Sour Cream; UCOOK Napoletana Sauce

Inspired by Portugal, this South African ostrich stew has that mouthwatering Mzansi touch! A rich red wine & Napoletana sauce, dotted with silky onion & lightly charred peppers, coats premium quality ostrich. Spiced up with Colleen’s Peri-peri Sauce and served with a toasted Portuguese roll.

Stettyn’s Quick Ostrich Trinchado

with bell pepper & sour cream

4.5

47 reviews

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive OR coconut)
Water
Seasoning (Salt & Pepper)
Paper Towel
Butter (optional)
Sugar/Sweetener/Honey

Photo of Stettyn’s Quick Ostrich Trinchado

Serves 1

BROWNED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. Fry the onion and the pepper until slightly golden, 5-6 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 5-6 minutes. Add the Ostrich, sweetener (to taste), season, and remove from the heat.
ON A ROLL
Halve the roll/s, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll/s, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the Ostrich trinchado, top with dollops of sour cream, and garnish with the parsley. Serve the toasted roll on the side.

Free-range Ostrich Chunks - 150g
Sliced Onion - 75g
Bell Pepper - 1
Red Wine - 30ml
UCOOK Napoletana Sauce - 1 unit
Colleen's Peri-peri Sauce - 20ml
Portuguese Roll/s - 1
Sour Cream - 50ml
Fresh Parsley - 3g

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Serves 2

BROWNED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. Fry the onion and the pepper until slightly golden, 5-6 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 5-6 minutes. Add the Ostrich, sweetener (to taste), season, and remove from the heat.
ON A ROLL
Halve the roll/s, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll/s, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the Ostrich trinchado, top with dollops of sour cream, and garnish with the parsley. Serve the toasted roll on the side.

Free-range Ostrich Chunks - 300g
Sliced Onion - 150g
Bell Pepper - 1
Red Wine - 60ml
UCOOK Napoletana Sauce - 1 unit
Colleen's Peri-peri Sauce - 40ml
Portuguese Roll/s - 2
Sour Cream - 100ml
Fresh Parsley - 5g

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Serves 3

BROWNED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. Fry the onion and the pepper until slightly golden, 6-7 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 8-10 minutes. Add the Ostrich, sweetener (to taste), season, and remove from the heat.
ON A ROLL
Halve the rolls, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the Ostrich trinchado, top with dollops of sour cream, and garnish with the parsley. Serve the toasted roll on the side.

Free-range Ostrich Chunks - 450g
Sliced Onion - 225g
Bell Peppers - 2
Red Wine - 90ml
UCOOK Napoletana Sauce - 2 units
Colleen's Peri-peri Sauce - 60ml
Portuguese Rolls - 3
Sour Cream - 150ml
Fresh Parsley - 8g

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Serves 4

BROWNED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. Fry the onion and the pepper until slightly golden, 6-7 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 8-10 minutes. Add the Ostrich, sweetener (to taste), season, and remove from the heat.
ON A ROLL
Halve the rolls, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the Ostrich trinchado, top with dollops of sour cream, and garnish with the parsley. Serve the toasted roll on the side.

Free-range Ostrich Chunks - 600g
Sliced Onion - 300g
Bell Peppers - 2
Red Wine - 125ml
UCOOK Napoletana Sauce - 2 units
Colleen's Peri-peri Sauce - 80ml
Portuguese Rolls - 4
Sour Cream - 200ml
Fresh Parsley - 10g

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Frequently Asked Questions

What is the preparation time for Stettyn’s Quick Ostrich Trinchado?

The preparation time for Stettyn’s Quick Ostrich Trinchado with bell pepper & sour cream is between 20 and 25 minutes.

What is the total time required to make Stettyn’s Quick Ostrich Trinchado with bell pepper & sour cream?

The total time required to make Stettyn’s Quick Ostrich Trinchado with bell pepper & sour cream is between 20 and 25 minutes.

How many servings does Stettyn’s Quick Ostrich Trinchado provide?

4 servings

What are the main ingredients in Stettyn’s Quick Ostrich Trinchado?

Bell Pepper, Bell Peppers, Colleen's Peri-peri Sauce, Free-range Ostrich Chunks, Fresh Parsley, Ostrich, Portuguese Roll/s, Portuguese Rolls, Red Wine, Sliced Onion, Sour Cream, UCOOK Napoletana Sauce

What is the nutritional information of Stettyn’s Quick Ostrich Trinchado?

Calories: 823, Carbs: 92 grams, Fat: grams, Protein: 46.5 grams, Sugar: 27.6 grams, Salt: 1417 grams

How do I prepare Stettyn’s Quick Ostrich Trinchado?

TASTY TRINCHADO: Bowl up the ostrich trinchado, top with dollops of sour cream, and garnish with the parsley. Serve the toasted roll on the side. ON A ROLL: Halve the roll/s, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll/s, cut-side down, until golden, 1-2 minutes. NAPOLETANA SAUCE: Return the pot to medium-high heat with a drizzle of oil. Fry the onion and the pepper until slightly golden, 5-6 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 5-6 minutes. Add the ostrich, sweetener (to taste), season, and remove from the heat. BROWNED OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.