Hungarian gizzard stew

by | May 11, 2016 | Meat dishes

In the western countries the consumption of offal and giblets has fallen out of favor, though in today’s world of worthless (high calorie but low nutrient) foods, most people would benefit greatly from adding organ meats back into their diet. Internal organs are high in calories and cholesterol, their nutritional value is, however, unquestionable. They are an excellent source of different vitamins and minerals, so they can make your diet diversified.

We Hungarians love and often eat organ meats, this enthusiasm can be traced back to our stockbreeding past. It may sound odd to Western ears, but if an animal is to be slaughtered, the greatest care you can make as a mark of your esteem is not to let any edible piece go to waste. In our wasting world, where most people meet only neatly packed, boneless and skinless cuts of meat, eating the whole animal should be the first step towards conscious consumption.

Besides liver gizzard is another giblet that appears frequently on the Hungarian tables. Gizzards are usually cooked as a stew based on the traditional fat-paprika-onion combo. You can use chicken or turkey gizzards, the latter are bigger; therefore, you can clean and trim them easier, but they need more time to soften than chicken gizzards. In our family gizzard stew is eaten with French fries, but feel free to serve it with any side dish you like.

Hungarian gizzard stew
Hungarian gizzard stew – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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