Bechinalt Recipe

Directions

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