Goose stewed with potatoes
Description
The recipe won't take much time. Festive goose stewed with potatoes will turn out even more delicious if cooked in a pot with thick bottom and walls. Before serving, you can garnish it with fresh herbs. The goose can be served on a platter or portioned, depending on the purpose (everyday or festive meal). Serve hot.
Instructions
- 1
Step 1
1. Prepare the goose. If you like offal, you can keep it for this dish.
- 2
Step 2
2. Cut the goose into pieces, season with salt and spices to taste. If you prefer it spicier, add red pepper or chili pepper.
- 3
Step 3
3. Slice the onion, carrots, and potatoes. Choose the cutting method to your preference. I prefer to cut them into larger pieces for this dish, as the vegetables release their juice and further marinate the meat.
- 4
Step 4
4. Fry the meat separately from the vegetables, but add the garlic to the meat in the middle of frying.
- 5
Step 5
5. Place the goose into the casserole dish, top it with the sautéed vegetables, and finish with a layer of potatoes. Season to taste, pour in water (enough to cover the vegetables), and set aside to simmer.
- 6
Step 6
6. Simmer for about an hour over low heat and serve hot, garnished with fresh herbs. It's best to braise the goose in a pot with thick walls, or even better, in a roasting pan—this will make the dish more flavorful.