Beef and Gizzard Sauce
Beef and gizzard sauce is a Nigerian beef dish typically eaten with white rice, spaghetti, fried plantain, or boiled yam.
1 kg chicken gizzard, washed
1 tablespoon salt
1 small onion, diced
2 beef stock cubes
1 tablespoon curry powder
1 tablespoon thyme
1 kg beef flank steak, cut in bite-sized pieces
1 medium onion, chopped
2 beef stock cubes
1 tablespoon thyme
1 tablespoon curry powder
1 tablespoon salt
Vegetable oil
Onions, chopped
3 large bell peppers, coarsely blended
4–8 habanero peppers (ata rodo), coarsely blended
4–6 firm tomatoes
¼ cup spring onions
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.
10–12 minutes
Add the seared beef and gizzard and stir well. Stir in the spring onions, and simmer for 2 minutes.
2 minutes
Remove from the heat, and serve.