Description
This Kentucky Gourmet Burgoo from Flag Fork Farms is a great way to get started with making Burgoo if you’re unfamiliar. Typically cooked in large black kettles over an open fire, Burgoo is a Kentucky classic usually made for large gatherings (like The Kentucky Derby). Dating to before the Civil War, it’s sort of a empty-the-fridge recipe, typically Burgoos have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans. This Burgoo Dry Mix is here to simplify what could be a multi-day process!
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What You’ll Need:
- Burgoo Dry Mix
- 3 Cups Crushed Tomatoes
- 1/2 Cup Tomato Puree
- 1 Tsp. Lemon Juice
- 2 Tbsp Sugar
- 2 Tbsp Butter
- 3 Cups Cooked Shredded Meats
(as varied as possible)
Directions:
- Place contents in a large pot with lid or in a crockpot with 1 quart water and soak overnight.
- Add 3 cups crushed tomatoes, 1/2 cup tomato puree, 1 tsp. lemon juice, 2 tbsp. sugar, 2 tbsp. butter, and 3 cups cooked shredded meats of your choice(as varied as possible).
- Cook until tender, adding water if needed.
- Add salt and pepper to taste, and a shot of Tabasco sauce if desired.
- Enjoy!
