Beef and Gizzard Sauce
Beef and gizzard sauce is a Nigerian beef dish typically eaten with white rice, spaghetti, fried plantain, or boiled yam.
Source and licence
"Beef and Gizzard Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Beef_and_Gizzard_Sauce, revision 4514047), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Beef_and_Gizzard_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514047
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
- 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
Method
- 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.