Roast with goose giblets

Roast at home Roast at home is usually prepared from beef or pork with the addition of potatoes, onions, carrots. I propose to prepare it with the addition of goose giblets - often from the purchase of poultry on the market there are insides that will be useful in this recipe. The dish turns out very dense, rich, indeed, home. It is good to serve for lunch, it seems to combine both the first and second.

Roast at home Roast at home is usually prepared from beef or pork with the addition of potatoes, onions, carrots. I propose to prepare it with the addition of goose giblets - often from the purchase of poultry on the market there are insides that will be useful in this recipe. The dish turns out very dense, rich, indeed, home. It is good to serve for lunch, it seems to combine both the first and second.

Ingredients:

• Goose giblets with fat 150 g
• Salt 2 pinch
• Pepper black ground 2 pinch
• Mixture of hops-suneli 1 pinch
• Bay leaf 2 pcs.
• Green onions 0.5 bunch
• Flour, wheat 20 g
• Onion 60 g
• Carrots 50g
• Potatoes 300 g
• Chicken breast 50g
• Beef flesh 50g
• Sunflower refined sunflower oil 2 tbsp. l.

Instructions

• Step 1 To prepare the dish you need to take a little pulp of beef and chicken, goose giblets (heart, stomach, liver) with fat, onions, carrots, potatoes, flour, greens, hops-suneli, bay leaves.
• Step 2 Meat products rinse well in cold water and finely chop.
• Step 3 Goose fat finely chopped and put in a cauldron.
• Step 4 Heat the fat, if not a lot, then add the vegetable oil.
• Step 5 When the fat is melted, cracklings are removed, and the meat and giblets are well fried.
• Step 6 Grate the carrots on a large grater, chop the onions finely.
• Step 7 Add the finely chopped onion to the fried meat.
• Step 8 Stir well to make the onion clear.
• Step 9 Add the grated carrot.
• Step 10 Mix everything well. Salt, add hops-suneli. Continue the roasting.
• Step 11 Peel the potatoes, rinse and cut each potato in half, then once again in half and across large slices.
• Step 12 Add the potatoes to the kazan to fried vegetables and meat.
• Step 13 Stir well.
• Step 14 Sprinkle with a thin layer of flour.
• Step 15 And mix quickly, so that the flour is evenly distributed and no lumps are produced.
• Step 16 Add water, preferably hot - so that the meat products do not harden, bring to a boil, reduce the heat to a minimum and simmer under the lid on low heat until the potato is ready (about 40 minutes).
• Step 17 10 minutes before the readiness to add the bay leaf to the cauldron.
• Step 18 Sprinkle the prepared dish with herbs.