Goose sauce

Ingredients
1 Goose
1 cup (200 ml) sunflower oil
5-6 carrots
4 root parsley
1 head celery
1/4 cup (50 g) flour
paprika
parsley
salt
1/4 cup (50 ml) white wine
Method
The washed goose cut into pieces that are fried in fat until browned. Remove them and in the same oil sauté the chopped carrots and celery root. Add the flour and paprika, dilute with 3-4 glasses of water, add salt and returns meat. Boil on low heat. When soften meat was added the wine. Boiling was continued for 15-20 minutes. Then the meat is removed, the sauce was ground through a strainer and again it is put meat. Sprinkle with chopped parsley. The dish can be served with mashed potatoes.
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Difficulty
Difficult
Tested
0 users
Author
vg
23 Dec 2002