1 pound beef
1 pound veal or beef
1 pound pork shanks
1 pound chicken breast
1 pound breast of lamb
3 quarts water
4 medium onion
4 medium potatoes
4 medium carrots
1 green pepper
1 cup cabbage leaves
1/2 cup celery
1 cup okra
1 cup whole corn kernels, fresh or frozen
1 cup lima beans, fresh of frozen
2 cups tomato puree
A-1 Steak Sauce
1/2 cup chopped parsley
Serves 8 very generously
Arrange the meat and chicken breasts in large, heavy soup kettle.
Cover with the water. Bring to a boil, cover, and simmer slowly
until the meat is tender enough to fall from the bones (about 3
hours). Remove from the stove and cool. Chop the meat and chicken,
discarding the bones. Strain the stock and reheat, adding the
chopped meat and chicken.
Peel and dice the onions, potatoes,and carrots. Coarsely chop the
green pepper and cabbage leaves. Dice the celery and okra. Add
these vegetables, along with the corn, lima beans, and tomato puree,
to the stock. Stir in the spices and seasoning sauces. Stir
occasionally while the Burgoo slowly simmers for 6 to 7 hours.
After it begins to thicken, stir constantly. Add more seasonings,
if necessary, along with the chopped parsley, just before serving.