Cowboy Campfire Goulash Grub |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from needing to use about half a container of pulled pork bbq (with sauce). We had eaten it as sandwiches, and I needed a new way to serve it and use it up! This is laden with veggies, super-easy, and the boys ate it up! I'm a pinch-and-dash cook, so all values are estimated. Happy Trails to you! Ingredients:
1 tablespoon olive oil |
2 cloves garlic |
2 carrots |
2 stalks celery |
1 cup frozen corn |
1 (10 ounce) can rotel (diced tomatoes with chiles) |
2 cups prepared shredded pork with barbecue sauce (i used lloyd's, this is about 1/2 of a container's worth) |
1 (6 ounce) can tomato paste |
2 tablespoons yellow mustard |
2 tablespoons cider vinegar |
1 (14 ounce) can beef stock |
1 teaspoon cumin |
2 teaspoons chili powder |
kosher salt and pepper |
prepared rice or mashed potatoes |
2 stalks chopped green onions |
shredded cheddar cheese |
sour cream |
Directions:
1. Mince garlic and dice carrots and celery fine while heating oil. Sautee all together over medium heat until slightly translucent. Add corn, stir until thawed, and add beef broth and rotel. When this has come to a simmer, add bbq, tomato paste, condiments and seasoning. Allow to simmer until heated through and thickened, tasting and adjusting seasonings before serving. Serve on a bed of rice (or mashed potatoes would be good, too) topped with cheese, sour cream dollop, and a sprinkle of green onion. Yeeee-Haw!
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