Breast meat from 1 goose, cut in bite size cubes
3/4 c. flour (approximately)
4 tbsp. butter, divided
12 oz. fresh mushrooms, sliced
1 sm. onion, chopped
2 cloves garlic, minced
1 1/2 c. beef stock, canned or made from bouillon
1 c. sour cream
1/8 c. white Zinfandel wine

Toss meat cubes in enough flour to coat. Heat 2 tablespoons butter in saucepan on medium heat. Add meat cubes and brown on all sides. Add the mushrooms, onion, and garlic. Cook until the mushrooms are soft and the meat is cooked through, but not well done, about 10 minutes. Remove the meat and mushroom mix, lower the heat, and add 2 tablespoons butter. Pour in approximately 1/2 cup beef stock and stir to mix with the pan drippings. Add 2 tablespoons of flour to thicken the sauce and whisk well. After sauce has thickened, add the rest of the beef stock, blend well, and add sour cream and wine. Mix thoroughly, then return meat mixture to pan and heat through. Serve over noodles or rice.