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Ingredients
1 1/2 Tablespoons vegetable oil
2 chicken gizzards
2 1/2 Tablespoons minced green bell peppers
1/4 cup ground beef
1/4 cup ground pork, plus 2 tablespoons
2 Cups water
14 Ounces beef broth
2 Tablespoons cornstarch
1 tablespoon flour
2 Teaspoons milk
2 Teaspoons distilled white vinegar
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried parsley flakes
Directions
- In a large sauce pan heat 1 tablespoon of vegetable oil.
- Saute the chicken gizzard in this heated oil for 4 to 5 minutes until cooked through.
- Remove the gizzards from the pan and then finely minced.
- Combine the ground meat in a small bowl. Mix the meat together with your hands until it is well combined.
- Add the bell pepper to the sauce pan and allow to sauce for 1 minute.
- Add the ground meat mixture to the pan and cook until it’s browned. Use a potato masher to smash the cooked meat mixture into very tiny pieces as it is browning.
- Add waster and the broth to the pan. Immediately whisk in the cornstarch and the flour.
- Add the remaining ingredients and allow to come to a boil.
- Reduce the heat and simmer the grave for 30 to 35 minutes or until the mixture is thick.