Beef and Gizzard Sauce
A comforting chicken built around beef flank steak, chicken gizzards and curry powder β roughly 70 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Rinse the chicken gizzards well, place them in a pot with the small onion roughly chopped, one crumbled stock cube, half the thyme and water to cover, then simmer for 35 to 40 minutes until fully tender and cooked through.
- Cut the flank steak across the grain into bite-sized strips and season with salt, the remaining thyme and half the curry powder.
- Heat the oil in a wide pan over medium-high heat and brown the beef strips in batches for 2 to 3 minutes per side, then set aside.
- Lower the heat, add the finely chopped medium onion and garlic to the same pan and cook for 4 to 5 minutes until softened and fragrant.
- Stir in the tomato paste and remaining curry powder and fry for 2 minutes, then add the drained cooked gizzards, the browned beef, the remaining crumbled stock cube and about 1 cup of the gizzard cooking liquid.
- Cover and simmer gently for 20 to 25 minutes until the beef is tender and the sauce has thickened, adding a splash more liquid if it gets too dry.
- Taste and adjust the salt, then serve hot over rice or with boiled yams or plantain.
You'll use: Frying pan / skillet Β· Pan Β· Large pot Β· Saucepan
Tips & common questions
How long does Beef and Gizzard Sauce take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Beef and Gizzard Sauce is an original recipe developed in-house by Consomee. Photo: ηθ ©η ²δ»ι₯ Beef Brisket Hotpot Rice - Soup, Box Hill (2171826488).jpg by Alpha from Melbourne, Australia, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.