Monday, October 15, 2012


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

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. Serves: 1 Kentucky Colonel

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

Kentucky Burgoo
1 lb lean boneless chuck steak
1 ½ tsp vegetable oil
8 c no-salt-added beef broth
1 lb skinned, boned chicken thighs
4 c cubed peeled baking potato (1 ½ lb)
2 ½ c chopped carrot
1 c chopped celery
1 c chopped onion
1 ½ tsp curry powder
1 tsp dried thyme
½ tsp salt
1 14.5 oz can whole tomatoes, undrained and coarsely chopped
1 garlic clove, minced
2 c frozen whole-kernel corn, thawed
1 10 oz pkg frozen lima beans, thawed
Trim fat from steak, and cut steak into 1” cubes. Heat vegetable oil in a large Dutch oven; add the steak cubes, and brown well on all sides. Add broth, and bring to a boil. Cover, reduce heat, and simmer for 1 hr. Trim any fat from chicken thighs, and cut the chicken into 1 inch cubes. Add chicken cubes and next 9 ingredients (chicken through garlic); simmer, uncovered, for 30 minutes or until the vegetables are tender.  Add corn and lima beans to stew; cook an additional 15 minutes or until the beans are tender. Yield: 10 servings (1 ½ c)
Calories: 257; Protein: 18.2g; Fat: 5.7g; Carb: 32.4g; Chol: 24mg; Iron: 3.2g; Sodium: 308mg; Calc: 54mg

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