Burgoo is the granddaddy of country stews. In its home state of Kentucky, it is one of the mainstays of Derby Day and is traditionally cooked in large kettles (usually in quantities no smaller than 5 gallons) set over outdoor fires. The ingredients vary with the cook, but to be an authentic Kentucky burgoo, the stew must contain mutton (now usually replaced by lamb). Ordinarily this good, old-fashioned stew cooks for 7 or 8 hours and is typically quite thick. In my recipe, the cooking time is cut slightly for a somewhat lighter stew.
Showing posts with label Kentucky. Show all posts
Showing posts with label Kentucky. Show all posts
Monday, April 29, 2013
Saturday, January 5, 2013
Kentucky Pie
Serving Size: 1 (113 g)
Servings Per Recipe: 8
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