Goose with mushrooms under sour cream sauce

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.

Bring everything to a boil, reduce the heat, and carefully remove the foam that forms during boiling.

Add finely chopped mushrooms, peeled, washed and sliced carrots, parsley and celery roots, as well as onions to the pot.

Salt and pepper to taste and simmer until the meat is fully cooked.

Then take it out of the pot.

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.

Mix well and heat on very low heat for 3-5 minutes.

Then place the pieces of goose in the sauce, bring everything to a boil, and serve immediately.