Chicken gizzard stew with cauli nokedli
Zúzapörkölt nokedlivel/galuskával (gizzard stew with soft, small egg noodle dumplings) is a very fine dish, cheap and comforting. Here is the AIP-version of this popular Hungarian main course.
You will need (feeds 3 to 4):
600 g chicken gizzard
2 large onions
2 fat garlic cloves
1 bay leaf
salo (salted, unrendered pork fat or raw fatback), 2 to 3 tbsp, thinly sliced
1 medium head cauliflower
salo, about 2 to 3 tbsp, thinly sliced
pinch of Himalayan rock salt
1. Thinly slice the salo (szalonna) for the base of the stew (pörkölt). On a medium-low heat gently fry the slices to release the fat.
2. Add the thinly sliced onions and cook for a few minutes until the onions are softened with a light colour.
3. Add the gizzards (halved or quartered), stir to cover with the onion base and fry for a few minutes until the meat browns a little.
4. Season with minced garlic. Add a good splash of water. Season with the bay leaf. Bring to boil, then cover with a lid and reduce the heat to minimum and gently cook for about 45 to 50 mins.
5. While the meat is getting ready prepare the cauli nokedli: rinse and cut the cauliflower into very small florets.
6. In a large pan fry the thinly sliced salo, when you have enough hot fat add the cauliflower. Stir to cover the veg with the cooking fat. Fry for a few minutes, then cover with a lid and let it soften for 15 to 20 mins, stirring occasionally. Season with some salt at the end.
7. Serve the two together piping hot. Enjoy!
Tips: Feel free to spice the gizzard up with fresh parsley. If you can't get your hands on salo (pork fat), use lard or duck fat instead.
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