Four-Meat Burgog - Just Dutch Oven Recipes


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Four-Meat Burgog

1/4 pound lean boneless round steak
1/4 pound veal cutlets
1/4 pound lean boneless pork shoulder
4 6 ounce skinned chicken breast halves
1 1/2 quarts water
1 14 1/2 ounce can no-salt-added whole tomatoes -- undrained and chopped
1 8 3/4 ounce can no-salt-added whole kernel corn -- drained
1 cup chopped onion
3/4 cup shredded cabbage
3/4 cup thinly sliced okra
1/2 cup peeled cubed small round red potato
1/2 cup frozen lima beans
1/2 cup chopped green pepper
1/3 cup sliced carrot
1/4 cup chopped fresh parsley
2 hot red peppers
2 1/2 teaspoons low-sodium Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground red pepper


Trim fat from steak, veal, and pork; cut into 1-inch pieces. Combine steak, veal, pork, chicken, and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender.

Remove meat and chicken from broth; reserving broth. Let chicken cool to touch. Bone chicken, and cut into bite-size pieces. Skim and discard fat from reserved broth.

Combine meat, chicken, reserved broth, tomato, and remaining ingredients in Dutch oven, stirring well; bring to a boil. Reduce heat, and simmer, uncovered, 2 to 2 1/2 hours or until mixture is thickened, stirring occasionally. Remove and discard hot red peppers.

Yield: 8 (1-cup) servings.