Cowboy Campfire Goulash Grub
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!
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 2cloves garlic
- 2
- 2stalks celery
- 1cup frozen corn
- 1
- 2cups 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
- 2tablespoons yellow mustard
- 2tablespoons cider vinegar
- 1(14 ounce) can beef stock
- 1teaspoon cumin
- 2teaspoons chili powder
- kosher salt and pepper
Serve with
-
- 2stalks chopped green onions
- shredded cheddar cheese
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DIRECTIONS
- 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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