- Goose - 3-4 kilograms (it's not necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
- Carrot - 5 pieces
- Onion - 4 pieces
- Beer - 0,5 Liters (better unfiltered)
- Tomato sauce - 3 items. spoons (can be replaced with tomato paste - 1 item spoon)
- Salt - 1 teaspoon (0.5 teaspoon - in a pickle, 0.5 teaspoon - in the main course (to taste))
- Vegetable oil - 100 Grams (75 g for roasting, 25 g for marinade)
- Thyme - 30 Grams
- Basil - 30 Grams
- Chili pepper - 1 piece
- Mustard seeds - 10 Grams
- Pepper black ground - 1 Pinch (you can mix peppers)
- Garlic - 2-3 teeth
- Bay leaf - 1-2 pieces
If the goose we had a whole carcass - we cut it into small pieces. We make marinade - mix half of thyme, basil, salt. Add the mustard grains, chopped garlic, chopped chili and a teaspoon of oil. We sail for 2-3 hours in a cool place. After the pieces of the goose have been marinated, fry them in vegetable oil until a tasty ruddy crust is formed. Fold the fried pieces into a deep bowl, in which we will put out the meat. And in a frying pan, on which the goose was roasting, we make vegetable sauce. For sauce shink on a large grater carrots and chop the onions. Add tomato sauce to the frying pan and fry the vegetables for 10-15 minutes. Sauce put in a bowl with pieces of goose, add the beer, so that it does not cover meat. Solim and pepper to taste. Close the lid! Stew about 1.5 hours. For 5 minutes before the end of cooking, do not forget to add the remaining spices - basil and thyme.
Servings: 6-8