A lot of people do not like giblets, which for me is a mistake, because liver, hearts and gizzards are healthy and rich in flavor. Preparing a goulash from gizzard is simple and the very tasty 🙂


500 g chicken gizzards
1 onion, diced
2 garlic cloves, chopped
3 bay leaves
4 allspice balls
2 tablespoons cream
1 tablespoon flour
1 teaspoon marjoram
1 teaspoon sweet chili pepper
1 tablespoon butter
salt and pepper


Thoroughly wash, dry and cut the gizzards into smaller pieces. Put in a pot, pour water to the height of the meat, add allspice balls, bay leaves and cook until tender for about 1 hour. At the end of cooking, fry the onion in a separate pan in butter. When the onion has a glass color, add the garlic. Transfer boiled gizzards (without broth) into the pan with the onion. Also add half a cup of cooked gizzard stock. Add cream, paprika and marjoram, mix thoroughly. Mix flour with cold water into a glass. Add 2-3 tablespoons of the stock from the pan and mix thoroughly. Add to gizzards to thicken the sauce. Season to taste with salt and pepper. The goulash goes well with potatoes and pickled cucumbers 🙂


butter, chili pepper, cream, flour, garlic, gizzards, goulash, marjoram, onion, pepper, salt, stew

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