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Friday, November 21, 2008
Easy Burgoo
Published: Thu, May 1
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From Mr. Food
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
2 pounds beef top round, cut into 1/2-inch cubes
3 (14.5-ounce) cans ready-to-use beef broth
1/4 teaspoon ground red pepper
2 (16-ounce) packages frozen vegetable gumbo mix, thawed
1 (10.75-ounce) can tomato purée
1. In a soup pot, combine chicken, beef, broth, and pepper; bring to a boil over high heat.
2. Reduce heat to medium, cover loosely, and simmer 1-1/2 hours, stirring occasionally.
3. Add vegetable gumbo mix and tomato purée. Increase heat to medium-high and return to a boil. Let boil 35 to 40 minutes, or until thickened, stirring occasionally.
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