Mark Hix recipe: Goose goulash

Serves 4
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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
60g butter
2 red onions, peeled, halved and finely chopped
4 cloves of garlic, peeled and crushed
2tbsp vegetable or corn oil
½tbsp paprika
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.