KENTUCKY BURGOO 1 (3 to 3 1/2 lb.) broiler-fryer 1 lb. boneless beef, cut into 1 inch cubes 1 lb. boneless veal, cut into 1 inch cubes 1 lb. boneless pork, cut into 1 inch cubes 1 gal. water 3 med. potatoes, peeled and cubed 3 med. carrots, scraped and sliced 1 lg. onion, chopped 1 lg. green pepper, chopped 1 c. frozen cut okra 1 c. shredded cabbage 1 c. frozen whole kernel corn 1 c. frozen lima beans 1 c. chopped fresh parsley 1/2 c. finely chopped celery 1 hot red pepper 2 c. tomato puree 2 tbsp. salt 1 tsp. ground beef pepper 1 to 1 1/2 tsp. hot sauce Combine first 5 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours or until meat is tender. Remove meat from broth, reserving broth; cool meat completely. Skin, bone, and chop chicken. Coarsely chop meat; set aside. Skim off and discard fat from surface of broth. Measure broth, and return 3 quarts to Dutch oven. Add chopped meats and remaining ingredients. Bring mixture to a boil. Reduce heat, and simmer, uncovered, 4 hours, stirring often. Add additional reserved broth and water, if necessary, to make desired consistency. Discard red pepper pod. Yield: 5 quarts.
Posted on: Sun, 11 Jan 2015 04:10:57 +0000
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