CHICKEN GIZZARD PAPRIKASH
A rich, red Hungarian-style stew. Serve with pasta or potatoes. I use a mix of gizzards and hearts, or I substitute the organ meat for chicken pieces, cubed beef or pork.
Provided by 5thCourse
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion in oil or butter till light yellow.
- Reduce heat and rapidly stir in paprika.
- Add meat, cut into desirable pieces, salt and brown.
- Add garlic, crushed or chopped.
- Add only enough water to braise, not boil.
- Cover and simmer until tender. Add water if evaporates and stir occasionally.
- When meat softens, add green pepper, tomato and a bit more water or stock.
- While simmering a few more minutes, blend flour and sour cream together.
- Add to stew, stirring, till thickened.
- I have omitted the thickening step for more of a soup result.
Nutrition Facts : Calories 232.6, Fat 15.3, SaturatedFat 8.5, Cholesterol 129.9, Sodium 76.4, Carbohydrate 14, Fiber 2.2, Sugar 5.3, Protein 11
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