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Beef and Gizzard Sauce

A sauce made from chicken gizzards and beef flank steak simmered with onions, peppers, tomatoes, curry, thyme, and stock cubes.

From the Wikibooks Cookbook · 18 ingredients
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Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Beef and Gizzard Sauce

Time10–12 minutes

Ingredients

Directions

Prepare the meats

  1. Cook the gizzard with salt, onions, beef seasoning, curry, and thyme.

  2. Add water, stir, and cook until soft.

  3. Cook the beef with salt, onions, beef seasoning, curry, and thyme.

  4. Allow the beef to cook in its own juices, then add water and cook until soft.

  5. Heat vegetable oil in a pan. Add the cooked beef, and sear until golden brown. Remove from oil.

  6. Add the cooked gizzard to the hot oil, and fry until golden brown. Remove from oil.

Make the sauce

  1. Heat some oil in a saucepan. Add chopped onions, blended peppers, tomatoes, salt, stock cube, curry, and thyme.

  2. Fry for about 10–12 minutes.

  3. Add the seared beef and gizzard and stir well.

  4. Stir in the spring onions, and simmer for 2 minutes.

  5. Remove from the heat, and serve.

Nutrition, whole recipe (rough)

658Calories
61 gProtein
34 gFat
26 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Beef100g cooked250
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Turmeric1 tsp ground (3g)9
Chili1 tsp (2.7g)8
Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Chicken + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Thyme + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken gizzard
Becomes tender through long simmering and adds a chewy, meaty texture to the sauce.
Beef flank steak
Sears to a golden brown crust that adds savory flavor, then holds its texture in the sauce.
Bell peppers
Blended into the sauce to add body, sweetness and vegetable flavor.
Habanero peppers
Blended to add heat and fruity pepper aroma to the sauce.
Tomatoes
Break down while frying to add acidity, moisture and body to the sauce.

The step that matters

Searing the beef and gizzard until golden brown. Browning through the Maillard reaction builds deep savory flavor. Meat that is crowded or wet from its juices will steam rather than brown, so it should be dried and fried in batches in hot oil.

Swap the onion

How well each one fits the dish's main ingredients (chicken, beef, thyme, pepper, tomato):

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits about as well
  4. Onionthe original

Fit is the average pairing score against chicken, beef, thyme, pepper, tomato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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