Bechinalt

Yield: 4 Servings

Ingredients:

2 lb Gizzards Salt Pepper black
4 tb Flour
4 tb Butter
3 Garlic clove; minced Calories per serving: 316 Fat grams per serving:
12 Approx. Cook Time: 1:30

Instructions:

Place the gizzards in a large saucepan with water to cover; salt and pepper to taste. Bring to a boil and simmer 20 minutes or until the gizzards are done. Drain the gizzards reserving the broth and chop them into bite-sized pieces. Skim the broth. Make a light roux of the flour and butter then add the garlic. Bring the reserved broth back to a boil then pour about a cup of the boiling broth into the roux stirring constantly. When the mixture thickens gradually pour in enough of the broth to make a cream-soup consistency stirring constantly. Return the gizzard pieces to the stew and heat a few minutes. Serve with challah.