Shelly's Recipe

KENTUCKY BURGOO - Easy

Category: Recipes

1 (3- to 3-1/2 lb) chicken, cut into 8 pieces
2 lbs beef top round, cut into 1/2 inch cubes
3 (14.5 oz each) cans ready-to-use beef broth
1/4 tsp ground red pepper
2 pkg (16 oz each) frozen vegetable gumbo mix, thawed
1 can (10.75 oz) tomato puree

In a soup pot, combine the chicken, top round, broth, and pepper; bring to boil over high heat. Reduce the heat to medium, cover loosely, and simmer for 1-1/2 hours, stirring occasionally.

Add the vegetable gumbo mix and tomato puree. Increase the heat to medium-high and return to a boil. Let boil for 35 to 40 minutes, or until thick, stirring occasionally.