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Burgoo

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Ingredients/Components

salt - 1/2 tsp
water - 3 qt
pepper - 1/4 tsp
Worcestershire sauce - 2 tsp
pinch of cayenne - 1 item
sprigs parsley - 2 item
chicken - 1 (2
onion - 1 item
cabbage - 1 c
green pepper - 1 item
carrot - 1 item
beef stew meat - 1 lb
can tomato puree - 1 oz
onion, quartered - 1 item
medium potato - 1 item
cut corn - 1 c
red pepper pod - 1/2 item
small turnip - 1 item
bacon fat or butter - 2 3
stalks celery, coarsely chopped - 2 item

How to make burgoo:

Combine first 12 ingredients in a stock-pot or roaster. Simmer 4 hours or until meat falls from bones. Cool. Strain the stock and remove chicken from bones. Refrigerate meat and stock until next day.

Remove the fat that hardens on top of the stock. Finely chop all the vegetables except the corn. Saute the vegetables in the bacon fat or butter for about 5 minutes. Combine vegetables and burgoo meats and stock. Simmer, covered, about 1 hour. Stir mixture until thickened. Add corn. To guard against scorching, cook burgoo another hour in a 300° oven. Serves 8 to 10.

Recipe categories: Soups & stews, Meat, Beef.

Rating:

3.5

Average rating: 3.5, total votes: 8

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