Country Club Goulash

1. 1

   Cook livers by themselves until tender.

2. 2

   Let juice boil down to about 2 cups of juice.

3. 3

   Pressure cook gizzards about 1 hour on low.

4. 4

   Add 2 tablespoons corn oil; stir in onions and peppers and put lid on for a while and stir down.

5. 5

   Mix together cooked livers and gizzards; pour in onions and peppers.

6. 6

   Use the oil from onions, add 1/2 cup flour and brown like gravy (thick).

7. 7

   Take juice from livers and gizzards; pour all together.

8. 8

   Bring to boil. Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.