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Kentucky Burgoo

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  Fat stewing chicken 1
  Beef 2 Pound
  Lamb 2 Pound
  Pork 2 Pound
  Veal shanks 2 Pound
  Cold water 4 Cup (64 tbs)
  Salt 3 Tablespoon
  Potatoes 6 , peeled and diced
  Onions 6 , peeled and diced
  Whole kernel corn 2 Cup (32 tbs)
  Carrots 6 , peeled and diced
  Diced celery 2 Cup (32 tbs)
  Sliced okra 2 Cup (32 tbs)
  Lima beans 2 Cup (32 tbs)
  Chopped green cabbage 2 Cup (32 tbs)
  Green peppers 2 , diced
  Cayenne 1 Dash
  Hot pepper sauce 1 Dash
  Steak sauce 1 Dash
  Worcestershire 1 Dash

Cover all meat with cold water and bring to boil in a 20-quart stock pot.
Cover, reduce heat, and simmer for 3 to 4 hours, or until meat falls from bones.
Remove meat from bones; discard bones.
Cool meat and dice; return to stock.
Add remaining ingredients.
Simmer until thick, stirring frequently during first part of cooking and almost constantly toward the end.

Recipe Summary

Main Dish

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Kentucky Burgoo Recipe