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Prep Time30 mins
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Cook Time3 hours
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Serving8
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Ready In3,5 hours
Offals are generally not a popular dish, although these are the healthiest meats. This is also known to predators, so they first consume the heart, liver and offals of the killed animal, and only then eat the less worthless meats. Based on this example, offals should not be left out of the meal either. This time I show a dish that is delicious, typically Hungarian, because, due to its name, it is made with crazy amount of paprika powder, similar to goulash. However, unlike goulash, this dish is budget-friendly, as a lb of stewing beef costs $ 5.99 (which is otherwise dry and fibrous, so not a top-quality meat), while a lb of chicken hearts and gizzards costs $ 3.99.
The offals, such as the heart and stomach, are usually hard, muscular meats, but can be cooked butter-soft under a lid for 1-2 hours.
The basic taste and juice of the paprikash, whether made from chicken, pork or even beef, is given by the fat, the chopped onion and the finely ground red paprika.
I cooked potatoes as a side dish, although the potatoes are not keto, but of all the other usual side dishes that can be served with stews, such as pasta, nokedli, or rice, the potatoes have the lowest carbohydrate content, and why not eat some of them sometimes?
We eat once a day (OMAD – One Meal A Day) so our daily 50 g carbohydrate frame fits perfectly with a plate of Chicken Heart & Gizzard Paprikash, cooked potato and cabbage salad.
How to cook Chicken Heart & Gizzard Paprikash
Check out my video where I’ll show you how to clean the chicken hearts and gizzards, and then in a few simple steps I’ll also show you how to make paprikash that are similar to stew but don’t include vegetables.
Ingredients
Chicken Heart & Gizzard Paprikash
Cooked Potatoes
Coleslaw
Nutrition
Per one plate of Paprikash with cooked potato (100 g) and coleslaw
- Daily Value*
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Calories: 81340 %
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Fat: 26 g15.5 %
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Total Carbs: 37 g57 %
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Fiber: 8 g33.5 %
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Sugar: 8 g19 %
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Net Carbs: 29 g71.5 %
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Protein: 105 g140 %
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Sodium: 379 mg16.5 %
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Potassium: 1961 mg56 %
Directions
A paprikash will always be tastier if you cook more of it at once, but you can also make a smaller portion, so you can halve the portion.
Clean and cut half the chicken hearts.
Clean and cut the chicken gizzards.
Chop onions and garlic cloves.
Fry chopped onion and garlic on lard.
Add red paprika powder and fry. Be careful, do not burn the red paprika because it will be bitter.
Add cleaned hearts and gizzards.
Add spieces and cook paprikash under lid for 1-2 hours.
Cook another hour without lid.
Cook potatoes for garnish.
Make coleslaw for salad.
Serve the paprikash with cooked potatos and coleslaw. Bon appetit!
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