RSS Feed

Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle – Hungarian Stew Recipe

2014/08/11 by Varga László

Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe

On Saturday when I was shopping around the farmers market, there was an old lady selling a goose. I did not plan for goose, having other ideas in mind, but since goose is my favorite poultry and I have not eaten it for some time, plus the old lady was quite sweet, I changed my mind for goose.
I have talked previously with a friend who has a garden to cook something over the open fire in my cast iron kettle, some goulashy kind of stew. Goose I only cooked before in the oven, so I concocted a paprikas ( a kind if Hungarian stew) recipe to use the kettle. I also have buyed some wild mushrooms – scotch bonnets – so I used them too for my recipe.
Me and some friends gathered at the garden, started the fire and cooked until the darkness came.

The recipe:

I used a kettle over open fire which gives a hint of smoky, fire flavor, but you can prepare it as well in a pot in the kitchen.

Ingredients (8 servings):

  • 1 whole gooseGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
  • 1 large onion
  • 1 bulb of garlic
  • 4 large tomatoes
  • 4-5 green peppersGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
  • 500 ml cream
  • 1kg mushrooms ( I used scotch bonnets, but you can use what kind you have)
  • 2 teaspoons sweet paprika
  • 3-4 tablespoons vegetable oil
  • Salt and pepper to taste

Preparation method:

  1. Chop the garlic and onion.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew RecipeGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
  2. Cut the goose into larger pieces, about 10 of them.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
  3. Dice the tomatoes and peppers into small cubes.
  4. Heat the oil in the kettle/pot. Fry the fattier pieces of goose to melt down some fat and get them a Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipegolden-brown color. Remove the goose pieces from the kettle and set them aside.
  5. Lightly fry the chopped garlic and onions until goldenGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
  6. Add the diced green peppers and fry them for 2-3 minutes.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
  7. Add the diced tomatoes and cook, Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipestirring occasionally, 3-5 minutes until they soften.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
  8. Add the goose pieces, fill the kettle with water until the meat is covered. Add salt, pepper and sweet Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipepaprika to taste. Cook for about 2 hours until the meat is tender.
  9. Meanwhile wash and clean the scotch bonnet mushrooms.
  10. When the meat in the stew is tender, add the mushrooms and cook another 15 minutes.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
  11. Add the cream and chopped parsley and bring the stew to boil.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
  12. Remove it from fire and serve while hot.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe

No Comments »

No comments yet.

You must be logged in to post a comment.