Beef and Gizzard Sauce
A comforting chicken built around beef flank steak, chicken gizzards and curry powder — 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)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
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 · Pan · Large pot · Saucepan
Tips & common questions
How long does Beef and Gizzard Sauce take to make?
About 70 minutes from start to finish — 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 — 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
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Beef and Gizzard Sauce is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: 牛腩煲仔饭 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 — how we source recipes.