Stewed offal
Description
The dish is prepared without unnecessary complications. Stewed offal can be served either hot or cold, as a main dish or with a side. The most suitable side dishes for this dish are boiled potatoes or rice. Dried basil can be replaced with your favorite spices. The ready dish can now be served.
Instructions
- 1
Step 1
1. Thoroughly wash the gizzards under running water and dry them with paper towels. Depending on their size, cut them into 3-4 pieces.
- 2
Step 2
2. Rinse the hearts in a colander and dry them with paper towels. Cut them in half crosswise.
- 3
Step 3
3. In the hot oil over high heat, sauté the gizzards, constantly turning them, for 2-3 minutes. As soon as they all turn light in color, reduce the heat and simmer the gizzards for 10 to 15 minutes.
- 4
Step 4
4. After that, turn up the heat again and transfer the hearts to the pan with the gizzards. After 2-3 minutes, when they have also lightened in color, reduce the heat once more and simmer everything together for another 7-10 minutes.
- 5
Step 5
5. Add the onion, which you have previously peeled and sliced into half-rings (or as convenient for you), to the fried gizzards and hearts. Simmer, stirring, for about 8–10 minutes.
- 6
Step 6
6. When the onions become translucent, add sour cream and 150 ml of hot water to the pan. Season with pepper, salt, and basil to taste. Simmer over low heat until done (about half an hour). Once the gizzards are tender, the dish is ready.