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Transylvanian Goose Liver

Goulash.Chefs's picture
  Goose liver 1 3⁄4 Pound
  Goose fat 4 Ounce
  Carrot 1
  Parsnip 1
  Onion 1
  Sour cream 10 Ounce (2 Gills)
  Flour 1⁄2 Ounce
  Salt To Taste
  Paprika To Taste (Red Colored)

Clean the goose liver and remove gall, then dry with a cloth, salt it and let it stand for 20 mins.
Cut the vegetables into thin slices and the onion into slightly thicker slices.
Put all together in a pot, put the goose liver on top, sprinkle with paprika and cover with the goose fat.
Pour on 2 tbsp. of water, and steam under cover in the oven for 20 mins.
Remove cover and pour on the sour cream, mixed with flour.
Leave it uncovered in the oven for a further 15 mins.
Dilute it two or three times more during cooking.
Then remove with a flat spoon, put on a dish, and strain the gravy.
Use rice for garnishing.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2833 Calories from Fat 1806

% Daily Value*

Total Fat 204 g313.8%

Saturated Fat 76.8 g384.2%

Trans Fat 0 g

Cholesterol 4349 mg1449.7%

Sodium 1783.8 mg74.3%

Total Carbohydrates 108 g36%

Dietary Fiber 9.7 g38.8%

Sugars 23.6 g

Protein 141 g281.4%

Vitamin A 5167.5% Vitamin C 116.2%

Calcium 74.5% Iron 1359.8%

*Based on a 2000 Calorie diet


Transylvanian Goose Liver Recipe