Description
Chicken gizzards have never trained before, just saw an interesting recipe with beer and mustard, I decided to experiment and was not disappointed... try it and you. Oh, and don't forget to drink the remaining beer over dinner. Source LJ. Baba Nath.
Ingredients
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Chicken stomachs
500 g
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Onion
2 piece
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Butter
1 Tbsp
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Vegetable oil
1 Tbsp
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Beer
1 cup
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Broth
1 cup
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Vinegar
1 Tbsp
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Sugar
1 tsp
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Mustard
1 Tbsp
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Salt
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Black pepper
Cooking
In a deep frying pan, first heat the oil, then add butter
Fry the onions until translucent, roughly chopped.
Stomachs thoroughly clean, wash, cut into slices. Add the gizzards and sauté 10 minutes, stirring constantly, season with salt and pepper.
Stirring constantly, pour into the pan of beer and a little broth. Add vinegar, sugar, cover. Stirring occasionally and, if necessary, adding the broth, simmer until tender 20-30 min.
Sprinkle with flour, stir and simmer for another 2 min. as needed salt and pepper, add the mustard to taste. Serve with boiled potatoes.
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