Definitely one of my family's favorites. Hope you like it!
GANDER & MUSHROOM STROGANOFF
• 4 goose breast fillets
• 2 tsp kosher salt
• 2 tsp ground black pepper
• 2 tsp basil (dry)
• 2 tbsp. olive oil
------------
• 1 3/4 cups natural beef broth
• 2/3 cup red wine
• 2 tbsp. Worcestershire Sauce
• 1 packet Lipton 'Beefy Onion Soup Mix'
• 2 tsp. thyme (dry)
• 2 boxes 'Baby Bella' mushrooms (cleaned & quartered)
-------------
• 1/2 cup flour
• 1 tbsp. thyme (dry)
• 8 oz. sour cream
-------------
• 1 package egg noodles
Cut goose fillets into 3/4" cubes. Season well with salt, pepper, and dry basil. Bring olive oil in pan to high heat and add goose chunks in two or three batches to quickly achieve a brown crust on a couple sides without cooking through (overcrowding the pan will give you grey, wet, tough meat).
Into a large crock pot add cooked meat, beef broth, red wine, Worcestershire sauce, beefy onion soup mix (it can help to dissolve mix in the other liquids first prior), and mushrooms (we like mushrooms so we used at least a whole package). The meat / mushroom mixture will sit well above the liquid but it will cook down quickly. Cook on "high" for 2 hours, and then decrease to "low" for 4 more hours.
In a separate bowl, combine flour, sour cream, and thyme. Add two ladles of the hot liquid from the cooker and whisk to combine and temper. Add that hot combination back into the slow cooker and stir to combine (whisk any clumps).
Turn slow cooker to "high". Allow to come to a slow simmer to thicken sauce. Stir after 15 minutes and turn off after 30.
Serve hot over egg noodles with warm bread! Garnish with fresh parsley if preferred.
GANDER & MUSHROOM STROGANOFF
• 4 goose breast fillets
• 2 tsp kosher salt
• 2 tsp ground black pepper
• 2 tsp basil (dry)
• 2 tbsp. olive oil
------------
• 1 3/4 cups natural beef broth
• 2/3 cup red wine
• 2 tbsp. Worcestershire Sauce
• 1 packet Lipton 'Beefy Onion Soup Mix'
• 2 tsp. thyme (dry)
• 2 boxes 'Baby Bella' mushrooms (cleaned & quartered)
-------------
• 1/2 cup flour
• 1 tbsp. thyme (dry)
• 8 oz. sour cream
-------------
• 1 package egg noodles
Cut goose fillets into 3/4" cubes. Season well with salt, pepper, and dry basil. Bring olive oil in pan to high heat and add goose chunks in two or three batches to quickly achieve a brown crust on a couple sides without cooking through (overcrowding the pan will give you grey, wet, tough meat).
Into a large crock pot add cooked meat, beef broth, red wine, Worcestershire sauce, beefy onion soup mix (it can help to dissolve mix in the other liquids first prior), and mushrooms (we like mushrooms so we used at least a whole package). The meat / mushroom mixture will sit well above the liquid but it will cook down quickly. Cook on "high" for 2 hours, and then decrease to "low" for 4 more hours.
In a separate bowl, combine flour, sour cream, and thyme. Add two ladles of the hot liquid from the cooker and whisk to combine and temper. Add that hot combination back into the slow cooker and stir to combine (whisk any clumps).
Turn slow cooker to "high". Allow to come to a slow simmer to thicken sauce. Stir after 15 minutes and turn off after 30.
Serve hot over egg noodles with warm bread! Garnish with fresh parsley if preferred.