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Goose leg stew served
Tender goose legs braised in a rich, savoury Hungarian stew base

Hungarian goose leg stew

Author: Flavelo
Recipes Main Courses
Goose leg stew is the top category of 'Sunday lunches'. Goose meat is dark, fibrous, and tasty, and the subcutaneous fat cooks into the sauce, making it incredibly rich. This dish requires patience: the goose leg needs a long time to fall off the bone, but the result is a thick, sticky (collagenous) stew that stands up in the spoon.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan (wide so the legs fit)
  • Tongs for turning

Instructions

1 ✓

Preparing meat: Wash the legs, pluck any remaining feathers with tweezers. If the skin is very fatty, cut off the hanging parts (you can render them as crackling later).

Tip: Leave the skin on, it protects the meat and gives the flavour.
2 ✓

Frying onion: Sauté the finely chopped onion in the fat until translucent, almost brown.

Tip: For goose stew, 'darker' onion is suitable, giving a deeper flavour.
3 ✓

Paprika base: Remove from the heat, stir in the paprika, then the chopped green pepper and tomato. Pour on a little water, put back on the heat and cook the vegetables to a pulp.

Tip: This is the base of the thick sauce.
4 ✓

Adding meat: Put in the legs. Turn them in the thick base. Season with salt, pepper, cumin.

Tip: Cumin helps digestion of fatty meat.
5 ✓

Cooking: Pour on enough water to just cover. Cook covered over a slow fire for approx. 1.5 - 2 hours.

Tip: It is only ready when the meat comes away from the bone at the end of the leg.
6 ✓

Skimming fat and serving: At the end, if the fat layer on top is too thick, skim it off. Serve with boiled potatoes.

Tip: The potato soaks up the greasy, paprika sauce.

Recipe FAQ

It became too greasy.
Goose releases a lot of fat. At the end of cooking, skim off the excess fat from the top with a spoon (but don't throw it away, spread it on bread!).
Still tough.
Goose is a muscular animal. Give it more time and water. It can be up to 2-2.5 hours.

Ingredients

  • 4 pcs Goose legs
  • 3 heads Red onion
  • 3 cloves Garlic
  • 2 tbsp Paprika
  • 2 pcs Tomato
  • 1 pc Green pepper
  • 1 tbsp Goose fat (for starting)
  • 1 tsp Salt
  • 1 tsp Ground cumin