Braised Goose Legs Recipe
Ingredients
| 3 1/2 lb. goose legs | ||
| Lard | 3 1/2 Ounce | |
| Garlic | 2 Clove (5gm) | |
| Pinch of caraway seed | ||
| Potatoes | 2 1/2 Pound | |
| 7 oz. green paprika | ||
| 3 1/2 oz. fresh tomatoes or 5 oz. lecso | ||
| Salt | 1 Teaspoon | |
| Onions | 7 Ounce | |
| Tomato puree | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Small bunch of parsley | ||
Directions
Clean legs, wash and salt; then fry them in hot fat, until brown.
Take meat out of fat, and place in another pan.
Fry chopped onions in the same fat until they are yellow; add the paprika, stir thoroughly, add a little water, salt, and pour over the meat.
Crush garlic, then mince it with a knife, along with the caraway seeds; add to the meat with a little water and bring to boil.
Cover with lid, stir occasionally, and add a small quantity of water if gravy is too thick.
Stew until half done, then reduce gravy.
Peel potatoes, wash them and cut them up lengthwise.
Wash fresh tomatoes and cut into pieces; core green paprikas, and cut up.
When gravy is reduced, place meat on one side of the pan, add potatoes and tomato puree, put the sliced green paprika and fresh tomatoes (or the canned lecso) on top, then salt, and covering with lid, stew until tender.
Dish while hot, sprinkled with minced green parsley.
Take meat out of fat, and place in another pan.
Fry chopped onions in the same fat until they are yellow; add the paprika, stir thoroughly, add a little water, salt, and pour over the meat.
Crush garlic, then mince it with a knife, along with the caraway seeds; add to the meat with a little water and bring to boil.
Cover with lid, stir occasionally, and add a small quantity of water if gravy is too thick.
Stew until half done, then reduce gravy.
Peel potatoes, wash them and cut them up lengthwise.
Wash fresh tomatoes and cut into pieces; core green paprikas, and cut up.
When gravy is reduced, place meat on one side of the pan, add potatoes and tomato puree, put the sliced green paprika and fresh tomatoes (or the canned lecso) on top, then salt, and covering with lid, stew until tender.
Dish while hot, sprinkled with minced green parsley.
Chef
