Jewish goose stomachs
Jewish goose stomachs or an aromatic, slow-cooked goulash with lots of stewed onions, soft and tender goose stomachs and a touch of curry. Despite the simple ingredients, this historical dish delights with its taste.
Preparation: 2h 40 min
Easy
Preparation: 2h 40 min
Easy
Ingredients:
- 300 g water
- 7 g curry powder
- 1000 g goose stomachs
- 100 g poultry broth paste CVR
- 1000 g Onion, raw
- 50 g garlic
- 6 g salt
Method of cooking:
- Add 1000 g of cleaned and peeled onion and 10 cloves of garlic. Chop for 15 s at speed 10.
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