Cowboy Campfire Goulash Grub

Submitted by FoxsMom

"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!"

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 4-6

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

• Serve with

• 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!

Reviews

[christina1998]

This is very tasty, it reminds me of a bbq pork chili. I stuck to the recipe except I used home made pulled pork that I had left over. It was even better with cheese and green onions on it. Since it is just me eating it, I am going to try it on top of mashed potatoes for tomorrow nights dinner. This is a quick comfort food to warm your belly, that will be a keeper in my kitchen.