Beaumont Inn Burgoo
Beaumont Inn Burgoo, a lamb recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Beaumont Inn Burgoo
Ingredients
- 1 lb Mixed cooked meats (beef;
- 1/2 ga Beef stock
- 1 oz Worcestershire sauce
- 1 c Tomatoes; diced
- 1 lg Onion; diced
- 1 Celery; diced
- 1 sm Green bell pepper; diced
- 1 lg Potato; diced
- 2 lg Carrots; diced
- 1/4 c Peas
- 1/2 c Okra
- 1/4 c Lima beans
- 1/2 c Yellow corn
- 2 ts Garlic; minced
Method
- Salt and pepper to taste Recipe by: Beaumont Inn Combine all ingredients and bring to a boil.
- Reduce heat and simmer for 2 hours, skimming the top as needed.
- Note: Many regional versions of this soup are thick enough to stand your spoon in.
- I developed this recipe to be a lighter first course soup.
- Its history dates back to before the civil war and is a favorite at Kentucky Derby time.
- Entered for you by: Bill Webster —– - lamb, pork, chicken, – game, etc 1/2 ga Chicken stock.
More Lamb recipes
- Ambila Chicken
- Another Gyros
- Arni Exohiko (“Surprise” Lamb, Country Style )
- Aziza Benchekroun’s Five-Day Preserved Lemon
- Banzai Peanut Sauce
- Birria