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Bechinalt recipe
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To make Bechinalt you will need
Ingredients
| 2 | pounds | Gizzards | | | Salt | | | Pepper, black | | 4 | tablespoons | Flour | | 4 | tablespoons | Butter | | 3 | | Garlic clove; minced |
Instructions
Calories per serving: 316 Fat grams per serving: 12 Approx. Cook Time:
1:30
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.
Enjoy your Bechinalt
How much is in a cup?
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Mon 14 Jul 2008
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