Bechinalt Recipe

• 2 lb Gizzards Salt Pepper, black
• 4 Tbsp. Flour
• 4 Tbsp. Butter
• 3 x Garlic clove, chopped

1. Cook Time:1:30
2. Place the gizzards in a large saucepan with water to cover; salt and pepper to taste.
3. Bring to a boil, and simmer 20 min or possibly till the gizzards are done.
4. Drain the gizzards, reserving the broth, and chop them into bite-sized pcs.
5. Skim the broth.
6. Make a light roux of the flour and butter, then add in the garlic.
7. Bring the reserved broth back to a boil, then pour about a c. of the boiling broth into the roux, stirring constantly.
8. When the mix thickens, gradually pour in sufficient of the broth to make a cream-soup consistency, stirring constantly.
9. Return the gizzard pcs to the stew, and heat a few min.
10. Serve with challah.

salt pepper, flour, butter, garlic

Taken from cookeatshare.com/recipes/bechinalt-81359 (may not work)