Popeye's Cajun Gravy
1 tablespoon vegetable oil 1 chicken gizzard
¼ cup ground beef
¼ cup ground pork
2 tablespoons minced green bell pepper
2 cups water
1 (14-ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon sugar
1 teaspoon salt
½ teaspoon coarse-ground black pepper
¼ teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Dash dried parsley flakes
Heat the vegetable oil in a large saucepan over medium heat. Sauté the chicken gizzard for 4–5 minutes, until cooked. Remove the gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.
In a medium bowl, combine the beef and pork. Mix well with your hands.
Add the bell pepper to the saucepan and sauté it for 1 minute. Add the beef and pork to the pan and cook for 6–8 minutes until brown. Mash the meat into tiny pieces as it browns.
Add water and beef broth to the saucepan, and immediately whisk in the cornstarch and flour.
Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 30–35 minutes, until the gravy is thick.