Recipes for goose stew with potatoes
Particular attention should be noted dishes made from goose. The meat of this bird differs excellent taste and has useful properties. The first association that occurs in humans at the mention of dishes from it - it is a goose with apples. But there is a sufficient number of original and delicious dishes from this bird. This goose, stuffed with rice, prunes and raisins and mushrooms, as well as various ways of fighting and baking.
Braised goose with potatoes - this is the height of culinary skill, because to cook the meat of this bird is not so easy. Firstly, the goose itself is quite stiff, and secondly, is the fat under the skin. Therefore, for the preparation of food it is very important to choose the right bird.
Goose with potatoes
Salt and spices
How to cook the goose with potato
- is selected already plucked carcass goose and osmalivaetsya over an open fire. Then you need to oskoblit her with a knife, rinse with cold water and cut the bird into pieces.
- The pieces of meat roast in butter in a frying pan with the addition of iron salt and seasoning to taste (sweet pepper, paprika, and so on. D.).
- roast goose must be on high heat until crisp, here is added julienne peppers, onions and carrots, shredded on a coarse grater.
- All of this is roasted for three minutes, and then shifted to a cast-iron cookware. Now you need to prepare the potatoes.
- For this vegetable cleaned, cut into large chunks, fry until half cooked and placed the meat in utyatnitsu.
- After that utyatnitsu add water so that it only slightly covered potatoes. Put the dishes on the heavy fire, bring to a boil.
- After the contents of the pan comes to a boil, turn down the fire needed. After 30-40 minutes braised goose potatoes ready for use.
In the event that, for whatever reasons, doctors do not recommend eating such fatty foods as well like goose with potatoes, have a perfect diet recipe for this dish.
Dietary goose with potatoes
salt and pepper
How to cook the goose with potato diet:
- After cutting the birds need to take away bacon and tripe, divide the bacon into small pieces, wash the selected meat, folded into a cast-iron baking dish and place over medium heat.
- salt, pepper and onions to add to taste. Bring all ingredients to a boil and simmer until tender. After the goose is cooked and tender, you must get the meat and guts on a plate, pour the broth.
- Then all lay back in utyatnitsu, pour warm water and then put on fire. Next you need to fry in a few drops of oil carrots and add it to the meat along with the peas.
- can be added to taste a couple of small tomatoes. After that lays the potatoes, add the soft non-sharp spices and a small amount of salt.
- should simmer until cooked dish on low heat.
The goose, stewed with potatoes - not only bright and rich delicacy, but also very tasty and low-calorie. Calories in this dish for 15% less than in the previous recipe.