Nigeria / Bread
Beef and Gizzard Sauce
Beef and gizzard sauce is a Nigerian beef dish typically eaten with white rice, spaghetti, fried plantain, or boiled yam.
Ingredients
- chicken gizzard, washed1 kg
- salt1 tbsp
- onion, small, diced1
- beef stock cubes2
- curry powder1 tbsp
- thyme1 tbsp
- beef flank steak, cut in bite-sized pieces1 kg
- onion, medium, chopped1
- beef stock cubes2
- thyme1 tbsp
- curry powder1 tbsp
- salt1 tbsp
- vegetable oil
- onions, chopped
- bell peppers, large, coarsely blended3
- habanero peppers, ata rodo, coarsely blended4–8
- firm tomatoes, firm4–6
- spring onions1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cook the gizzard with salt, onions, beef seasoning, curry, and thyme. Add water, stir, and cook until soft.
Cook the beef with salt, onions, beef seasoning, curry, and thyme. Allow the beef to cook in its own juices, then add water and cook until soft.
Heat vegetable oil in a pan. Add the cooked beef, and sear until golden brown. Remove from oil. Add the cooked gizzard to the hot oil, and fry until golden brown. Remove from oil.
Heat some oil in a saucepan. Add chopped onions, blended peppers, tomatoes, salt, stock cube, curry, and thyme. Fry for about 10–12 minutes.
Add the seared beef and gizzard and stir well. Stir in the spring onions, and simmer for 2 minutes.
Remove from the heat, and serve.
