Ground Goose Stroganoff

Cooking today I will be making my own made up version of stroganoff.  I remember as a kid growing up we would always go to the dinners after church when they would find a reason to have one…which was often.  One lady would always make this dish that was ground beef with a creamy sauce that was so delicious over rice and so different from anything we ever had at home that it was always my favorite.  In middle school I set out to re-create this dish after the nice lady had passed because I knew I’d not be able to have it again if I did not do something on my own.  I then made a version of it that was so similar that I couldn’t tell any difference in taste and since then have been tweaking and trying to subtly change it over the years so that it would be the best it could be, and then attempted to make it a little healthier (although it’s still definitely not anything on anyone’s diet plan) and what I have come up with is this:  Goose burger stroganoff.  Taking about a pound of ground goose breast add a splash of olive oil to a frying pan and a diced onion.  Brown the burger, making sure to stir it often.  Since I grind my own I do not add any fat to it, it’s all lean meat and will stick to the pan if not carefully tended.  Once the meat is browned, add one can of low fat cream of mushroom soup and one drained can of mushrooms.  Stir well and let this heat until simmering for 4-5 minutes.  Add a large scoop of low fat or reduced fat sour cream to the pan and stir it well to mix with the other ingredients.  Let this simmer 1-3 more minutes and then serve hot over brown rice.  Simple and delicious.    Having geese in the freezer most likely meant that there was a successful hunt at some point not long before, and not only for that, but for also the freedom to enjoy such pursuits in a country as blessed as the USA the good Lord should be thanked for this meal and getting to enjoy it with family makes it that much better.

 Matthew 6:26. 

Goose Stroganoff

1-     1  Lb of all lean ground goose meat

1-      1 Onion diced

1-      1 Can reduced fat cream of mushroom soup

1-      1  Large dollop of reduced fat or low fat sour cream

1-     1   Can of mushrooms (drained)

Salt and Pepper as desired

3 tablespoons olive oil

Add olive oil to large frying pan.  Brown ground goose meat together with diced onions, being sure not to burn.  When meat is browned add 1 can of reduced fat cream of mushroom soup and drained can of mushrooms.  Simmer for 4-5 minutes.  Add 1 large dollop of reduced fat sour cream and stir to mix well.  Serve hot over white or brown rice.  Serves 3-4.