Goose Goulash
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 2 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 small goose breasts (approx. 500 g each)
- 2 tablespoon goose fat
- 2 large onions
- 2 large cloves garlic
- 0.5 ½ bunch marjoram, fresher
- 1 lemon (organic)
- 5 branch / s mugwort
- Salt and pepper from the mill
- 0.5 teaspoon ½ paprika powder, noble sweet
- 1 teaspoon caraway seeds
- 300 ml red wine, dry
- 400 ml vegetable stock
- 250 g flour
- 2 egg (s)
- 150 ml water
- Salt water
- 2 slices bacon
- 4 stalk / s chives
- 1 teaspoon cornstarch
- 1 tablespoon water, cold to stir
Print Recipe
Pin Recipe Instructions
- Peel off the skin of the goose breasts (keep it, you can still use it) and cut into 3 cm cubes. Season with salt and pepper and set aside.
- Wash the lemon with hot water and thinly peel it with a peeler. Pluck the marjoram leaves, cut the onions and garlic into fine slices, put aside in a bowl with mugwort, caraway seeds and lemon peel.
- Heat the goose lard in a roaster. Sear the meat, sprinkle with paprika powder and fry briefly. Now add the remaining ingredients from the bowl and fry for about 3 minutes. Pour in the wine and broth, bring to the boil briefly and stew covered for 1.5 hours over medium heat.
- For the dumplings, mix the flour, eggs, a pinch of salt and 150 ml of water. Withhold some air with your hand. Let soak for about 10 minutes. Cut the dumplings with 2 moist teaspoons and let them steep in boiling salted water for approx. 5 minutes.
- Fry the bacon until crispy, remove it. Fry the dumplings in the same fat for about 5 minutes and stir in the chopped chives.
- Now mix 1 tablespoon of water with the cornstarch, bind the goulash with it and bring to the boil for approx. 1 minute. Arrange the goulash and dumplings, crumble the bacon and sprinkle over the dumplings.
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