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Print this Recipe    Bechinalt

Bechinalt
Yield: 4 servings

1 lb gizzards
salt
pepper
4 Tbsp flour
4 Tbsp butter
1 1/2 tsp garlic powder

Place the gizzards in a saucepan with water to cover (about 2
quarts); 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 the rest of the broth into the
stew, stirring constantly. Return the gizzard pieces to the stew,
and heat a few minutes. Serve with challah.

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