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Goulash from Chicken Gizzards – A Delicious and Budget-Friendly Snack
Instructions
I rinse the chicken gizzards under cold running water and carefully remove the white membranes and yellowish fatty deposits with a sharp knife. During braising, the membranes give a rubbery texture and an unpleasant taste. I cut the cleaned gizzards into small pieces of 2–3 cm – this way they cook through to tenderness faster.
I fry the prepared gizzards in heated vegetable oil over high heat for 10 minutes, stirring constantly. High heat is needed to form a golden crust – it «seals» the juices inside the fibres. Without frying, the gizzards will be watery. Stirring prevents burning and ensures even frying.
I cut the onion into thin half-rings, 3–4 mm. Half-rings look attractive in the finished goulash and caramelise evenly during braising. Onion that is too coarse will stay tough, while finely chopped onion will dissolve into the sauce without a trace.
I add the chopped onion and diced bell pepper (1 cm) to the fried gizzards and fry for another 5 minutes until the onion softens. The vegetables release their juice and aroma into the meat. Use red or yellow pepper for a bright colour in the finished dish.
I pour in warm water to a level that covers the gizzards by 1 cm and bring it to a boil. I add the finely chopped garlic and paprika, cover tightly with a lid and braise for 45 minutes over the lowest heat. This is the critical time – no less is allowed: the gizzards must become soft.
I add the tomato juice, tomato paste, a pinch of sugar (it balances the acidity of the tomato), a couple of drops of lemon juice, salt and freshly ground pepper to taste. I braise for another 15 minutes until the sauce thickens. The sauce should cover the gizzards and have the characteristic medium-thick goulash consistency.
The goulash from chicken gizzards is ready! I check for doneness with a fork – the gizzards should pierce easily. I serve it with mashed potatoes, boiled rice, buckwheat or pasta – classic side dishes to go with a meaty gravy. I garnish with fresh herbs.
Tips
- 1
Clean the gizzards thoroughly of the white membranes and yellowish fatty deposits – they give the finished dish a rubbery texture and an unpleasant aftertaste.
- 2
Long braising over low heat (45+ minutes) is the only way to get soft chicken gizzards. Less time is not an option.
- 3
Lemon juice balances the sweetness of the tomato and gives the characteristic goulash flavour. I make beef goulash on a similar principle.
- 4
Be sure to serve it with a hearty side dish (mashed potatoes, rice, buckwheat) – it will soak up the tomato gravy beautifully.
FAQ
Why did the chicken gizzards turn out tough like rubber? +
The main reason is that they were not braised long enough. Chicken gizzards require at least 45 minutes over low heat in liquid to soften the muscle fibres. If the gizzards have not become soft in that time, extend the braising by another 15–30 minutes. Other causes can be poorly cleaned membranes, using old gizzards from a mature chicken (younger ones are more tender), or quick frying over high heat without subsequent braising. Patience is the main ingredient of this dish.
What can replace chicken gizzards in the recipe? +
Chicken hearts will work (they cook in the same time – 40–45 minutes of braising), chicken liver (it cooks faster – 15–20 minutes, do not overcook it), a mix of offal (hearts + liver + gizzards – the most varied option), or chicken necks or wings (a meatier option). For a lean version – button mushrooms or oyster mushrooms (braise for 20 minutes). Each type of offal gives the dish its own character, but the cooking technique stays the same.
How should the finished goulash be stored? +
In the fridge in a tightly closed container – for up to 3 days without loss of quality. On the second day the flavour becomes richer – the gizzards and sauce are perfectly infused with the aromas. Reheat it on the stove over low heat with a couple of spoonfuls of water – a microwave will make the gizzards rubbery. You can freeze it in portions for up to 1 month – the flavour keeps well. Before serving, thaw it in the fridge overnight and warm it through.
What to serve goulash from chicken gizzards with? +
Classic side dishes for a thick gravy: mashed potatoes with dill, boiled fluffy rice, buckwheat porridge, pasta (spaghetti, farfalle), boiled potatoes, or boiled cornmeal (mamaliga). For vegetable additions: a fresh salad of cucumbers and tomatoes, pickled cucumbers, or sauerkraut. Black Borodinsky bread goes well with the goulash for mopping up the remaining sauce. For drinks – beer or dry red wine.
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