Turkey gizzard beef stroganoff

Rinse turkey gizzards (500 g) thoroughly, trim away the tough membranes, and place them in a pot. Cover with water, bring to a boil, skim the foam, and simmer for 1.5 hours over low heat until they become tender and can be cut easily with a knife. Reserve water (100 g) from the finished broth for the sauce.

Let the cooked turkey gizzards (500 g) cool slightly, then slice them into thin strips. Slice onion (100 g), chop garlic (10 g) finely, and mince parsley (10 g).

Heat ghee (30 g) in a pan, add onion (100 g), and cook for 5 minutes until soft. Add turkey gizzards (500 g) and garlic (10 g), season with table salt (4 g), add black pepper (1 g), and cook for 3 more minutes.

Add 30% sour cream (50 g), pour in water (100 g) from the broth, and stir until the sauce is smooth. Simmer for another 5 minutes over low heat until the sauce thickens slightly and coats the meat well.

Remove the pan from the heat, stir in parsley (10 g), and let the dish rest under a lid for 10 minutes. Serve hot.