Country Club Goulash - cooking recipe

Ingredients

2 pkg. gizzards
1 pkg. chicken livers
2 onions (medium size)
2 bell peppers

Preparation

Cook livers by themselves until tender.
Let juice boil down to about 2 cups of juice.
Pressure cook gizzards about 1 hour on low.
Add 2 tablespoons corn oil; stir in onions and peppers and put lid on for a while and stir down.
Mix together cooked livers and gizzards; pour in onions and peppers.
Use the oil from onions, add 1/2 cup flour and brown like gravy (thick).
Take juice from livers and gizzards; pour all together.
Bring to boil. Serve over rice.