Goose with Mushrooms in Sour Cream Sauce
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
5
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Goose fat - 1 piece
- Carrot - 1 piece
- Parsley - 1 piece
- Celery salt - 1 piece
- Onion - 1 head
- Allspice berries - 12 pieces
- Aspen mushrooms - 14.1 oz
- Sour Cream - 1 cup
- Wheat Flour - 2 tablespoons
- Butter - 1.4 oz
- Salt - to taste
Step by Step guide
Step 1
Cut the cleaned and washed goose into portion-sized pieces, place them in a deep pot, and cover with boiling water just enough to submerge the pieces.
Step 2
Bring everything to a boil, reduce the heat, and carefully remove the foam that forms during boiling.
Step 3
Add finely chopped mushrooms, peeled, washed, and sliced carrots, parsley and celery roots, as well as the onion to the pot.
Step 4
Season with salt and pepper to taste and simmer until the meat is fully cooked.
Step 5
Then remove it from the pot.
Step 6
Prepare the sour cream sauce as follows: combine 3-4 cups of the broth left from boiling the goose with sour cream and flour sautéed in heated butter.
Step 7
Mix well and heat on very low heat for 3-5 minutes.
Step 8
Then add the pieces of goose to the sauce, bring everything to a boil, and serve immediately.
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