Bechinalt Recipe - salt pepper

Method

• 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 min or possibly till the gizzards are done.
• Drain the gizzards, reserving the broth, and chop them into bite-sized pcs.
• Skim the broth.
• Make a light roux of the flour and butter, then add in the garlic.
• Bring the reserved broth back to a boil, then pour about a c. of the boiling broth into the roux, stirring constantly.
• When the mix thickens, gradually pour in sufficient of the broth to make a cream-soup consistency, stirring constantly.
• Return the gizzard pcs to the stew, and heat a few min.
• Serve with challah.