Goose stew with tomatoes
Ingredients
- 1 goose (2 kg.)
- black pepper
- 10 ripe tomatoes
- 1 glass stock
- 1 large onion.
- 30 gibsons (small onios)
- 20 small fresh potatoes
- 4 tablespoons of buter
- 3 tablespoons of flour
- salt to taste
Directions
Cut the goose into sections. Put into a saucepan with enough water to cover and boil. Strain and set the goose aside. Chop the onion and tomatoes. Pell the gibsons. Peel the potatoes and fry in 2 tablespoons of butter. Put the goose and onions in the saucepan. Add 2 tablespoons of butter and saute
, constantly stirring untill the onions turn golden. Sift some flour into the saucepan and fry the goose over a moderate heat. Put the tomatoes and a glass of stock into a saucepan and boil, then simmer lightly. Add the tomatoes and stock to the goose with the gibsons. Season to taste. Stew and check occasionaly with a fork. Add the potatoes 2-3 minutes berfore cooking is over. Serve.