Kentucky Burgoo

Time

Yield

3 gallons

Ingredients

Ingredients

2 lbs. pork shank or
lean stewing beat
2 lbs. beef shank or
lean stewing meat
4 lbs. stewing hen
2 lbs. veal shank or
lean stewing meat
2 lbs. breast of lamb
2 gal. water
1-1/2 lb. white potatoes, peeled and diced
2 green peppers, cored, seeded and diced
2 pods hot red pepper, seeded and minced
2 cups diced okra, fresh or
frozen
1 cup diced celery
1 bunch carrots, peeled and diced, about 6 carrots
2 cups chopped cabbage
2 cups whole kernel corn, fresh, frozen or
canned
2 cups lima beans, fresh or
frozen
1 qt. tomato puree
2 cups A-1 sauce
2 cups Worcestershire sauce
Salt
Cayenne pepper
Tabasco sauce
Chopped fresh parsley

Instructions

Put all the meat into 8 quarts cold water and bring to boil. Simmer until tender enough to fall from bones, about 3 1/2 to 4 hours. Remove meat from stock, cool; bone and chop.

Return meat to stock and add vegetables, tomato puree, A-1 and Worcestershire sauces. Simmer until all vegetables are done and stew is thick but still not soupy. Stir frequently with a long handled spoon, and adjust seasonings. Cooking will require 6 to 8 hours at a simmer. Garnish with parsley.

Suggested Accompaniments: Bran Corn Bread and green salad. Kentucky Burgoo is often served in mugs rather than bowls. Yield: 3 gallons.

Author's Comments

This is a cross between a soup and a stew that ca be kept in the freezer for several months. This makes 3 gallons.

Note: The voluminous amount of A-1 sauce and Worcestershire sauces is no mistake. It is recommended to use no less.

Simmering Suppers Harrowsmith

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