This is also great for any other type of meat or poultry. It is also excellent for jerky. Just cut any type of meat in to 1/4 inch strips, marinate 12-24 hours (flipping once), pat dry and lay on oven racks positioned towards the top of the oven. Bake at 175-200 degrees for 5-6 hours, propping the oven door open an inch or so. Cool and throw in a zip lock baggie and store in the fridge for weeks (though it usually only lasts a few days!). Also, if using fresh herbs instead of dried, triple the amount. If using garlic/onion powder instead of salt, use 1/3 of the amount.

Reviewed On: May 3, 2011

This is fairly similar to one that has been in our family for a few generations. A casserole dish works well if you do not have a DEEP DISH pie pan (a regular pie pan is too small). We skip the onion soup mix. As the recipe says, use LEAN ground beef, not the 80-85% type. We also add in 1 cup of mixed veggies into the beef mixture. Otherwise, everything else is the same and it is always enjoyed by old and young alike. Serve with warm buttermilk biscuits and butter and you have a great meal.

Reviewed On: Mar. 6, 2011

Way better than the usual deep fried and tough/ chewy gizzards that you get at most places. I kept it pretty simple - just added minced onion, minced garlic and celery seed to water and simmered for 1 1/2 hours. Rinsed and cooled and sprinkled with a litte garlic salt and tossed in flour and pan fried (my preference over deep frying) in a mixture of oil and butter, stirring until as crispy as you like it. I like to mix some Heinz 57 and sour cream together to dip them in. They were so tender, juicy, crispy and tasty. Thanks for the recipie.

Reviewed On: Jan. 12, 2011