dead heat kentucky burgoo
Dead Heat Kentucky Burgoo Source: The Kentucky Derby Museum Cookbook 1 fat hen (4 pounds) 1 to 2 pounds stew meat (beef, veal and/or lamb) 3 to 4 pints water 1 1/2 teaspoons coarse...
Ingredients
- 1fat hen (4 pounds)
- 1to 2 pounds stew meat (beef, veal and/or lamb)
- 3to 4 pints water
- 11/2 teaspoons coarsely ground pepper
- 1/2teaspooncayenne pepper
- 2small cans tomato puree
- 12potatoes
- 2large onions, chopped
Directions
- 1
Dead Heat Kentucky Burgoo Source: The Kentucky Derby Museum Cookbook 1 fat hen (4 pounds) 1 to 2 pounds stew meat (beef, veal and/or lamb) 3
- 2
Remove bones, shred meat and return to the liquid
- 3
Add tomato puree, potatoes, onions, cabbage, tomatoes, carrots and corn
- 4
Season with salt, pepper and Worcestershire sauce
- 5
Cook slowly for 2 to 3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching
- 6
Add water, if necessary, to keep from sticking
- 7
If you like additional vegetables, add 2 cups fresh cut butterbeans, 2 cups fresh sliced okra and/or 2 green peppers, finely chopped
- 8
Serves 10.