Mark Hix recipe: Goose goulash
This was a fantastic dish we had at a place called Kafe Zielony. It was one of the many courses at a birthday supper for the acclaimed Polish chef Wojciech Modest Amaro – and delicious it was, too.
I suppose in a country that produces a lot of geese, it makes sense to make the excess leg meat into a goulash.
700-800g boned goose or duck leg meat with the skin removed
2tbsp plain flour
2 red onions, peeled, halved and finely chopped
4 cloves of garlic, peeled and crushed
2tbsp vegetable or corn oil
½tbsp tomato purée
150ml red wine
1ltr beef or chicken stock
1x200g can of chopped tomatoes
Salt and freshly ground black pepper
Cut the goose meat into rough 3cm chunks, then season and dust with flour. Heat a heavy-based frying pan with a couple of tablespoons of the oil and brown the pieces of goose on a high heat, turning as they are cooking. Remove from the pan and transfer to a plate.
In the same pan add the butter, onions, garlic and paprika and stir on a low heat for 2-3 minutes. Add the flour and tomato purée, stir well, then gradually add the red wine and stock, stirring constantly to avoid lumps forming. Add the meat and any juices and the tomatoes, bring back to the boil, season and simmer gently for about 1½ hours until the goose is tender.
It's difficult to put a time on braised dishes so it may well need a bit longer.
If there is too much sauce, then remove the meat and simmer the sauce longer to thicken it or, visa versa – add some water or stock to thin it down.
Life & Style blogs
Bombsheller: The website that makes us all into top fashion designers
Husband creates spreadsheet detailing wife's 'excuses' for turning down sex
Want to reduce the risk of disease? Abandon shaking hands, and start bumping fists...
UK police to start seizing drivers' mobile phones after all crashes
Standing my ground: If sitting is bad for your health, what happens when you stay on your feet for a whole month?
- 1 Woman and two children killed by mob in riots over 'blasphemous' Facebook post in Pakistan
- 2 The secret report that helps Israelis to hide facts
- 3 Danish TV reporter is all business up top, all party down below
- 4 Ross Burden dead: MasterChef and Ready Steady Cook star, dies aged 45
- 5 Businessman charged £75 for three small bottles of water in London hotel
iJobs Food & Drink
£40000 - £60000 per annum + Pension, Healthcare : Deerfoot IT Resources Limite...
£30000 - £45000 per annum + Bonus+Benefits+Package: Harrington Starr: VB.NET a...
Unpaid voluntary role: Old Royal Naval College: To assist the Visitor Experien...
£45-£55k OTE £75k : Charter Selection: Major London International Fashion and ...