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Categories:
lean pork lean beef gizzards margarine onion celery garlic chicken bouillon Worcestershire sauce seasoning
Viewed: 121 - Published at: 3 years agoIngredients
- 1/2 lb. lean pork
- 1/2 lb. lean beef
- 1 lb. gizzards
- 2 sticks margarine
- 2 large onion, chopped fine
- 4 stocks celery, chopped fine
- 2 cloves garlic, chopped fine
- 1 can chicken bouillon
- 1 Tbsp. Worcestershire sauce
- Creole seasoning
Method
- Grind meat.
- Melt margarine in a Dutch oven and fry meat until brown, about 20 minutes.
- Add onions, celery and garlic.
- Stir and cook until soft.
- Add Worcestershire sauce, bouillon and 1 stick margarine.
- Stir well.
- Bring to a boil and simmer for about 2 hours.
- Season to taste.
- Serves 12.
