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1/4 cup minced onion (I use more usually)
Sauté onion, celery, and green pepper in hot fat until tender.
Add cut up giblets, brown lightly. Add water, seasonings. Simmer 1 hour, and add ground meat in small balls. Cover and simmer until chicken is ready.
You can thicken with the flour (paste made with 2 tablespoons cold water if you want, I find it not necessary).
Poster's Notes:
Posted by Shulamith Lebowitz
Nutritional Info Per Serving: N/A
1 cup diced celery
1/4 cup diced green pepper
2 tablespoons chicken fat (I usually use oil or margarine)
Giblets, (I use necks sometimes, some don't enjoy picking them, can us wings, gizzards, galore)
2 cups water
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika (I use more!)
1/2 lb. ground beef
1 tablespoon flour (optional)
I leave it on the blech when I make it for Friday night, and it is sometimes the first course, and sometimes even the main! Over rice it is yummy they say! Honesty requires that I mention it is from the old American-Jewish Cookbook I got when I married, nearly 50 years ago! It is what my own mother made when I was a child.