Chicken stomach goulash

Ingredients for 3 servings:

• 500 g chicken gizzards
• 400 g mushrooms, white or brown
• 100 g carrot(s)
• 100 g shallot(s)
• 4 garlic cloves
• 30 g dried tomatoes
• 400 ml vegetable broth or meat broth, unsalted
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, heaped pepper, white
• ½ tsp allspice powder
• n. B. Salt
• some clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 45 minutes

Clean and finely chop the chicken gizzards, wash them, and pat them dry. Fry them in a little clarified butter in a pot, turning frequently, until they begin to brown. Stir in half of the spices. Deglaze with the stock and season with salt. Bring everything to a boil. Cover and let the gizzards simmer gently for about 1 hour and 15 minutes. In the meantime, clean and slice the mushrooms and carrots. Clean and finely dice the shallots and garlic cloves. Also finely dice the sun-dried tomatoes. Fry the cubes in a pan, turning frequently, until the mixture begins to brown. Stir in the remaining spices and season with salt. After the specified cooking time for the chicken gizzards, add this mixture to the pot and simmer for another 10 minutes. Serve the goulash with the chicken gizzards with a warm baguette.