Goose with mushrooms under sour cream sauce
5 servings
60 minutes
Recipe taken from the book "Ural cuisine.
1
Cut the cleaned and washed goose into portion pieces, place them in a deep pot, and cover with boiling water just enough to submerge the pieces.
- Goose: 1 piece
2
Bring everything to a boil, reduce the heat, and carefully remove the foam that forms during boiling.
3
Add finely chopped mushrooms, peeled, washed and sliced carrots, parsley and celery roots, as well as onions to the pot.
- White mushrooms: 400 g
- Carrot: 1 piece
- Parsley root: 1 piece
- Celery root: 1 piece
- Onion: 1 head
4
Salt and pepper to taste and simmer until the meat is fully cooked.
- Salt: to taste
- Allspice peas: 12 pieces
5
Then take it out of the pot.
6
Prepare the sour cream sauce as follows. Combine 3-4 cups of broth left from boiling the goose with sour cream and flour sautéed in heated oil.
- Sour cream: 1 glass
- Wheat flour: 2 tablespoons
- Butter: 40 g
7
Mix well and heat on very low heat for 3-5 minutes.
8
Then place the pieces of goose in the sauce, bring everything to a boil, and serve immediately.