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KENTUCKY BURGOO Recipe | |
Soup | |
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Ingredients:
1 chicken breast, boned and cut into 6 pieces3 tbsp. flour 2 tsp. salt 1/2 tsp. pepper 1/4 c. cooking oil or shortening 2 lbs. round steak, cubed 2 c. water 2 (1 lb.) cans tomatoes 1 bay leaf 1 tbsp. chopped garlic 3 oz. bourbon whiskey (optional) 6 med. carrots 12 sm. onions 4 c. shredded cabbage 2 c. fresh or frozen corn kernels
Directions:
Coat chicken in mixture of flour, salt and pepper; brown in oil. Remove to plate. Coat round steak with remaining flour mixture; cook in fat remaining until well browned on all sides. Add chopped onions; cook until onions are browned, stirring occasionally. Add water, tomatoes, bay leaf, garlic and whiskey; bring to a boil. Cover, reduce heat to low and simmer one hour. Add chicken, carrots and small onions; simmer for 30 minutes. Add cabbage and corn; simmer for 15 minutes longer. Correct seasoning to taste; serve with bread and butter.This dish is served at Churchhill Downs on Derby Day.
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