Difference between revisions of "Goose with Olives"
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# Fry the goose pieces in 2 tablespoons of [[oil]], add 3 – 4 tablespoons of [[water]] and simmer. | # Fry the goose pieces in 2 tablespoons of [[oil]], add 3 – 4 tablespoons of [[water]] and simmer. | ||
# Every now and then, turn the pieces, adding 2 – 3 tablespoons of [[water]]. | # Every now and then, turn the pieces, adding 2 – 3 tablespoons of [[water]]. | ||
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# You may serve this warm or cold. | # You may serve this warm or cold. | ||
| − | [[Category:Romanian | + | [[Category:Meat Recipes]] |
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[[Category:Goose Recipes]] | [[Category:Goose Recipes]] | ||
[[Category:Black olive Recipes]] | [[Category:Black olive Recipes]] | ||
[[Category:Tomato sauce Recipes]] | [[Category:Tomato sauce Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
Latest revision as of 16:51, 16 July 2012
Description
In Romanian: Gisca cu masline
Ingredients
- 6 goose portions (breast, thighs, etc.)
- 4 tablespoons oil
- 7 oz / 200 g black olives
- 1 tablespoon tomato sauce
- 1 teaspoon flour
- 3 onions
- 1 teaspoon vinegar or ½ cup wine
- 1 lump sugar
- salt
- 1 bay leaf
Procedures
- Fry the goose pieces in 2 tablespoons of oil, add 3 – 4 tablespoons of water and simmer.
- Every now and then, turn the pieces, adding 2 – 3 tablespoons of water.
- When the meat is half done, add washed and pricked.
- Separately, fry the chopped onion in two tablespoons of oil until yellow.
- Add the flour, let fry a little longer, then add a cup of chicken broth or water, tomato sauce, salt, sugar, bay leaf and wine or vinegar.
- Pour this sauce over the meat and let boil until the meat is done.
- You may serve this warm or cold.
