• 2 C. cooked goose meat, cut into small pieces

• 2 C. beef broth

• 1 small onion, sliced

• 1 celery rib, sliced

• 1 beef bouillon cube

• 1 C. fresh mushrooms, sliced

• 2 Tbsp. butter

• 1-1/2 Tbsp. flour

• 1 tsp. homemade mustard

• 1 C. homemade sour cream paprika, for garnish

• cooked buttered rice or noodles


Saute mushrooms in 2 tablespoons of butter until tender. Meanwhile, place the goose meat in a saucepan with beef broth. Add the onion, celery and beef bouillon cube; simmering until bouillon cube has dissolved and hot. Slowly whisk in the flour, stirring constantly until it thickens.

Add meat, mustard and sour cream. Heat until just below boiling point. Serve over hot buttered rice or noodles and add a dash of paprika.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.