Chicken Gizzard Goulash

Cooking method

1. Step 1:

   

   Gather the ingredients for 4 servings of finished goulash. Rinse the chicken gizzards under cold water, removing any inner membrane you come across. Peel the onion and carrots and seed the bell pepper.

2. Step 2:

   

   Cut the chicken gizzards into small pieces.

3. Step 3:

   

   Put the chopped gizzards in a pot, add a liter of water and the bay leaf, and set it over the heat.

4. Step 4:

   

   While the pot of gizzards comes to a boil, cut the onion and bell pepper into thin quarter-rings.

5. Step 5:

   

   Grate the carrots on a coarse grater.

6. Step 6:

   

   As the water with the gizzards comes to a boil, foam will rise to the surface. Skim it off with a slotted spoon at a moderate boil, then turn the heat down to low.

7. Step 7:

   

   Cover the pot loosely and cook the gizzards for 40 minutes.

8. Step 8:

   

   While the gizzards cook, make the vegetable sauté. Combine the chopped onion, carrot, and pepper, add salt and spices, and mix.

9. Step 9:

   

   Then put the vegetable mixture into a skillet with vegetable oil and fry over low heat for 10 minutes.

10. Step 10:

    

    After the gizzards have cooked for 40 minutes, add the sautéed vegetables to the pot, add a little more salt, and simmer for 20 minutes.

11. Step 11:

    

    Then stir the flour into the pot, mix well, and simmer for another 10 minutes, stirring.

12. Step 12:

    

    Serve the finished chicken gizzard goulash hot, with its gravy.