John Myers
Goose Goulash
The perfect goose goulash recipe with a picture and simple step-by-step instructions.
- 1 piece Goose ready to roast
- 4 piece Onion
- 2 piece Clove of garlic
- 2 piece Carrot red
- 1 disc Fresh celery
- 75 g Goose fat
- 1 liter Poultry stock
- 0,5 liter Red wine
- 3 tbsp Sweet paprika
- 3 tbsp Vinegar
- 1 tbsp Marjoram
- 1 tbsp Mugwort
- 1 piece Bay leaf
- Salt
- Pepper
- Honey
- Loosen the goose meat and remove the skin. Cut into 5 cm cubes and fry in the melted goose fat. (Cook a poultry broth from the detached carcass, the bones and the skin) Now add the onions, carrots and celery pieces to the meat and fry with them.
- When the meat and vegetables have taken on color, the leeks, marjoram, mugwort and garlic grated with salt follow. Now dust with paprika and deglaze with the vinegar.
- Fill up with the red wine and the broth and simmer (approx. 90 minutes).
- Strain the sauce with part of the cooked vegetables and the starch, season with salt, pepper and honey.
- Thuringian dumplings go as a side dish, but spaetzle would also go well!
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