Goose Stroganoff
Indulge in the rich, savory flavors of Goose Stroganoff, a refined twist on a classic comfort food. Tender strips of seasoned goose breast are seared to perfection and simmered in a luxurious, velvety sauce made with sour cream, Dijon mustard, and a splash of white wine. Enhanced by the earthy depth of cremini mushrooms, fragrant garlic, and a touch of smoked paprika, this dish is a true gourmet experience. Served over a bed of warm, buttery egg noodles and garnished with fresh parsley, Goose Stroganoff is the ultimate fusion of elegance and heartiness, perfect for special occasions or an upscale weeknight dinner. With a total prep and cook time of just 60 minutes, it’s a surprisingly accessible way to elevate your mealtime routine.
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Recipe Information
Ingredients
- 1 pound goose breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup beef stock
- 0.5 cup white wine
- 0.75 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 12 ounces egg noodles, cooked
Instructions
Pat the goose breast dry with paper towels and slice it into thin strips against the grain.
In a small bowl, mix the salt, black pepper, and smoked paprika. Season the goose strips evenly with the seasoning mixture.
Dust the seasoned goose strips lightly with flour, shaking off any excess.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Once hot, add the goose strips in batches, searing them for about 1-2 minutes per side until browned but not cooked through. Remove the goose strips and set aside.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and sliced cremini mushrooms, cooking for another 5-7 minutes until the mushrooms are golden and their liquid has mostly evaporated.
Deglaze the skillet by adding the white wine. Scrape up any browned bits from the bottom of the pan and let the wine reduce by half, about 3 minutes.
Pour in the beef stock and bring to a gentle simmer. Cook for 5 minutes to allow the flavors to meld.
Lower the heat to medium-low and stir in the sour cream and Dijon mustard. Mix well until the sauce is smooth and creamy.
Return the seared goose strips to the skillet along with any accumulated juices. Simmer for 5-7 minutes, allowing the goose to cook through and absorb the sauce's flavors.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the Goose Stroganoff over warm, cooked egg noodles. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 4087 mg | 178% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 24.1 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 399 mg | 31% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2535 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
