Gravy from gizzards
Description
The recipe won't take much time. This dish is certainly not festive—you wouldn't serve it for New Year's dinner—but for everyday meals, it's quite good. Especially if you're fond of gizzards. I, for one, love them. For many years I've been arguing with my husband, who refuses to eat what he calls "navels" in any form. The only exception he makes is for this sauce: since the gizzards are boiled beforehand and then finely chopped, they become so tender and juicy that you'd never guess they're gizzards. They taste more like tongue ;) Anyway, I'd love to hear your feedback on this gizzard sauce recipe. Looking forward to your comments ;) Serve hot.
Instructions
- 1
Step 1
First, we'll rinse the gizzards and cover them with water. Place over medium heat.
- 2
Step 2
Skim off the foam and cook for about 40 minutes to an hour, until the stomachs are easily pierced with a knife. Don't forget to add a little salt, bay leaf, and pepper to the water!
- 3
Step 3
Drain the water.
- 4
Step 4
And slice the gizzards thinly.
- 5
Step 5
In a frying pan with vegetable oil, sauté the onion until golden brown.
- 6
Step 6
While it is frying, place the tomatoes in a bowl and pour boiling water over them.
- 7
Step 7
In a couple of minutes, the skin will peel off easily.
- 8
Step 8
And chop the tomatoes with a sharp knife.
- 9
Step 9
Mix the pulp with tomato paste, salt, and pepper.
- 10
Step 10
Place the gizzards and sauce into the pan with the onions.
- 11
Step 11
Add a glass of water and simmer over low heat, covered, for 20-25 minutes.
- 12
Step 12
Just before finishing cooking, add minced garlic.
- 13
Step 13
Stir and let it rest, covered, off the heat for 5-7 minutes. Serve with pasta, rice, or boiled potatoes.