Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let it cool so that you can handle it. Finely mince the chicken gizzard.

Combine ground beef and ground pork in a small bowl. Smash the meat together with your hands until it's well-mixed. Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook it until it's brown. Use a potato masher to smash meat into tiny rice-size pieces as it browns.

Add water and beef broth to the pan. Immediately whisk in cornstarch and flour.

Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick. Makes 3 cups.