Here’s one of my very favorites since I was a boy.  This recipe is the most savory
recipe in this cookbook.  Mom only made this once in awhile.  I could never figure
out why since the ingredients are so inexpensive.  Well now I know why.  You can’t
leave the stove for one hour while making this dish or it might burn.  But boy is
it worth it!  This is a real old fashioned Euro-ethnic dish that will surprise you.
The profound intense flavor of this simple dish will delight any fan of the “old
style” old world cooking.  Great dish for those who enjoy something to sink their
teeth in to.  You can substitute chicken hearts instead of the gizzards and the
recipe is even twice as great!  Chicken gizzards can be found in any supermarket
poultry section for a couple dollars.

1 onion chopped
2 lbs. Of chicken hearts or gizzards or cubed beef stew meat
A half stick of butter
1 heaping tbs. of paprika, Salt and black pepper
A measuring cup kept handy at all times

If you use gizzards make sure to pick over each one to remove any yellowish tough
membrane that you come across that may be still attached.  Usually they come already
cleaned in this way but I check each one carefully anyway.  You do not have to do
this if using hearts.  Then rinse the hearts or gizzards with water. Cut each gizzard
in two. 

In a suitably sized pot to fit all your hearts or gizzards melt one half stick of
butter.  Then put in one chopped onion and cook somewhat until it just starts to
brown a little.  Then throw in one heaping tbs. of paprika powder.  Stir well.  

Then put in the cleaned gizzards.  Next toss in a half teas. of salt and black pepper.
Stir again well.  Adjust your heat to high (about a one inch flame on a gas range).
You must maintain this medium high heat throughout the whole cooking process.  This
is why you can not walk away from the stove while making this dish or it will catch
you off guard and burn the contents of the pot.  Cover the pot.  The pot must be
covered throughout the entire cooking process.  Even though the pot remains covered
you should see steam escaping from the pot while cooking.  The gizzards will soon make
their own juices.

But look inside the pot every ten minutes and watch carefully that this liquid inside
does not boil down and burn!  It happens quickly so watch out.  Just keep “enough”
water in the pot to keep it going and not burn.  You can tell when to add water when
the liquid in the bottom of the pot becomes “thickened”.  You must stir the pot to
see and check this.  Look at the saucy liquid on the BOTTOM of the pot while doing
this stirring and looking.  When this liquid boils down and becomes thickened
(approx. every 10 minutes for 1 lb.), add three quarters of a cup of water.  Always
keep the cup handy and filled with three-quarters of plain water during the entire
cooking process (one hour).  After one hour the gizzards/hearts will be done.  But
before turning off the heat make sure that you finish up the cooking when the liquid
is thickened and boiled down, but this time do NOT add the water, just turn off the
heat and serve!  This is what imparts the great flavor.