The flavour of green sweet peppers and goose just go so well together. This is a rich stew with a Hungarian twist, rich with paprika, peppers and tomatoes. After I made this, I found lots of recipes from Hungary using goose, but this is not a classic. I think there is a similar dish using chicken but it has a lot of sour cream in it, unlike this rich stew.
I think it should probably be served with Hungarian nokedli, a sort of pasta. I had mine with linguine.
INGREDIENTS:
- 2 tbsp lard (or olive oil)
- 3 wild goose breasts,
- 1 large onion, chopped
- 3 cloves of garlic, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 heaped tsp sweet paprika
- 2 tsp caraway seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp tomato paste
- Chicken stock
- 1 can chopped tomatoes
- salt and pepper
- chopped parsley to serve
METHOD:
- Heat the oil or lard in a casserole dish, and fry the chopped peppers and onions. Once they begin to soften, add the garlic and spices, and continue to cook over a medium heat.
- Add the tomato paste, paprika and tinned tomatoes and bring to a simmer. Cook until the sauce is nice and thick. Season to taste. If the sauce looks a bit thick, add chicken stock and then cook it down.
- Version a: I fried off the goose meat, cubed, added to the stew and cooked it in a slow oven, around 120C for 4 hours. The goose was very tasty, but it took a while to get tender.
- Version b: I cut the goose meat into goujons, fried them quicky and put them onto the pasta and sauce on the plate. Version b was quicker and the goose was tender, but the flavour was not as good.
Served with noodles and garnished with chopped parsley.