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My Grandma's Old World Polish Recipes
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Goose Stewed with Sauerkraut
duszone z kiszona kapusta
 

Salt & pepper goose 1 hour before roasting, then roast on rack in 325-350 degree Fahrenheit oven 2 1/2 to 3 1/2 hours or until tender, basting occasionally with water, wine or beer and pricking with fork to release excess fat.

Soak 1 ounce dried Polish mushrooms in 3 cups water 2 hours then cook in same water until tender. Chop and return to mushroom water. Drain 1 quart sauerkraut, reserving liquid. Rinse in cold water; drain well, pressing out moisture by hand. Chop coarsely, place in pot, scald with boiling water to cover, and cook uncovered 30 minutes, adding more water if too much evaporates. Add mushrooms and mushroom water, season with a little pepper, and cook on low heat under cover another 30 minutes.

In 3 Tablespoons goose drippings from roaster saute 1 large finely chopped onion until tender and add to sauerkraut. When goose is nearly tender, remove from roaster and cut into portions. Remove some of the larger bones if you like. Place 1/2 the sauerkraut in a clean baking dish, sprinkle with 1/4 teaspoon caraway, add the goose, top with remaining sauerkraut, sprinkle with another 1/4 teaspoon caraway, cover, and bake in moderate oven 30-45 minutes. Serve with boiled potatoes.
 

 
 

 

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