Pour the water in a pressure cooker and boil the cleaned and diced chicken gizzards in it.
Drain out the water into a separate container and pour cold water over the gizzards. Pour the milk into the water from the boiling while stirring nonstop. Make sure it's not out of the fridge because it'll curdle otherwise.
Pour the oil in a pan, add the paprika and flour. Stir nonstop. Dilute with a little of the broth. Once the roux is diluted well, pour it into the broth and milk mixture.
Return the gizzards to the pot and boil another 5-6 min. When serving, sprinkle with black pepper. Add the pressed garlic. Add vinegar as desired.