A lot of housewives cook stewed potatoes with chicken, believing that this meat is the least hard. However, today we suggest you cook stewed potatoes with goose according to the Ossetian recipe. If your culinary experiments have not yet reached goose dishes, then you will definitely like this recipe. You will discover a new taste and aroma of familiar dishes.
Braised goose slices with potatoes
There are a lot of options for preparing goose carcasses. The meat can be baked whole, or can be divided into portions. To prepare this dish, it is recommended to purchase a fresh carcass. So you will see what you are cooking from. Goose slices, packed in a vacuum, which is sold in stores, does not always meet the taste requirements and is of high quality. It is better to buy goose meat in the market from a trusted seller.
If a frozen carcass is purchased, then it is better to defrost it at room temperature or in the refrigerator. No microwave! Before cooking, the goose carcass should be washed well under running water, cutting off excess fat.
List of Essential Ingredients
To cook stewed potatoes with a goose, you will need a simple and affordable set of products. Each housewife can supplement the recipe at her discretion with vegetables, spices or herbs.
- 850 g of goose meat.
- Onion.
- 600 g of potatoes.
- 120 grams of goose fat.
- 150 g of fresh tomatoes.
- 180 ml of water.
- A pinch of salt.
- Any greens.
- A few bay leaves.
- Ground black pepper.
- Lettuce leaves for serving.
Description of the cooking process
We bring to your attention a step-by-step recipe with a photo of stewed potatoes with a goose. It will help novice housewives not to make a mistake in the sequence of actions and prepare everything correctly.
The first stage is the preparation of meat. As we said above, the goose carcass must be properly thawed, and then cut into portioned pieces. Remember that the smaller the pieces, the faster they cook. The meat is slightly salted and add black ground pepper. If desired, you can add your favorite spices to the meat.
Since a dish such as stewed potatoes with goose is cooked long enough, we send the meat to be fried in advance, even before the start of the preliminary work with vegetables. We put on the fire a deep pan with a thick bottom, a cauldron or a duckweed. Put on the bottom a few pieces of duck or goose fat. After it begins to melt, the meat is laid. Leave the goose to fry over low heat under a lid.
The second stage of preparation is vegetables. While the meat is fried, you can rinse and peel the potatoes. A goose stewed potato recipe allows the use of new potatoes, which you don’t need to peel at all. If it was not possible to get such a product, then peel the potatoes, cut them in half or in four. Peel the onions and cut into half rings. We wash fresh tomatoes under water and cut into circles. If you wish, you can also use carrots (shredded on a coarse grater) or sweet bell pepper (peeled from seeds and hearts, cut into thin sticks).
When the vegetables are ready, add them all at once to the meat. Pour some more salt, black pepper and spices on top. Greens will be added at the end of cooking. Pour the indicated amount of liquid. It is important that the water completely covers the foods in the pan. Close the lid. Cook the stewed potatoes with a goose over low heat for 60-80 minutes.
Innings
Since we are preparing an Ossetian dish, it is recommended to serve it on a large wide plate. Cover the bottom of the plate with large lettuce. Put the meat and potatoes in the center. Sprinkle with chopped herbs on top. Fresh tomatoes, bell peppers or cucumbers can be placed at the edges of the plate.
Cooking options
If the house does not have a good frying pan with a thick bottom or a solid cauldron, then there are always options to help prepare this dish as tasty. Experienced housewives recommend trying to cook a goose with potatoes in the sleeve, in a slow cooker, under the foil in the oven or in a regular frying pan. The dish will turn out the same aromatic, mouth-watering and delicious. Only the cooking time will differ. If in a cauldron a goose is cooked for about an hour, then in an ordinary frying pan or in an oven it will last 20-30 minutes longer.