Kentucky Burgoo

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Find out why Kentucky is so proud of this good ol' home cookin'

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Ingredients

  • 1 lb. lean pork
  • 1 lb. lean beef
  • 1 medium-sized hen (cut up for boiling)
  • 1 gallon salted water
  • 2 lg. potatoes
  • 2 lg. carrots
  • 2 med. onions
  • 1 C. peas (fresh or canned)
  • 1 C. green beans, cut in small pieces (fresh or canned)
  • 2 C. canned tomatoes
  • 1/4 C. diced okra
  • 1 C. chopped cabbage
  • 1 med. green pepper, diced
  • 1/8 tsp. diced red pepper pod
  • 1/3 C. tomato paste
  • 1 1/3 C. V-8 juice
  • 2 Tbs. chopped parsley
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 tsp. Worcestershire sauce

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Directions

Boil pork, beef & chicken in salted water until done. Drain, cool and remove chicken bones & skin. Run meats through a food grinder. Put the meat and the one gallon water into a large cooking pot. Set aside. Peel and dice the potatoes, onions, & carrots. Combine these with the okra, cabbage, peas, beans, tomatoes, green & red peppers and the parsley. Add to the meat & water. Put in the tomato paste and V-8 juice. Season with the salt, pepper & Worcestershire sauce. Cook at a slow boil over moderate heat for 2 1/2 to 3 hours. Stir often. Yield: 1 gallon.

From The New Claudia Sanders Dinner House of Shelbyville, KY Cookbook, 2000


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