Thread: Burgoo recipe - Hilltop Inn, Evansville, Indiana

I always loved this burgoo but I moved away from Evanswville many, many years ago. Now that I don't have any family left there I won't be getting any more. This recipe is different than most of the Kentucky burgoos in that it is ground up and most ingredients are unrecognizable. The Hilltop (and Marxx's behind it) have made this burgoo for probably 40 years. If anyone has a clone of their recipe I would absolutely love to have it.

Sanprice, I've been watching this thread in great anticipation for fabbo recipes, too. My family hails from Owensboro, Ky and have always eaten Burgoo when there. Sadly, it seems that stew is a regional thing, with many, many different recipes. Even more sad, is I don't have any T&T recipes for you. One thought, though. Have you tried contacting the paper in Evansville if they have the recipe for Hill Top? Even the paper in Owensboro might be able to help you. (The food editors may have done a story on them) Owensboro used to have a Burgoo/BBQ cook off every year on the Ohio River. Bet if you start snooping around something'll pop up. Now you have ME salivating for it! PM me if you find something, and I'll start noodeling around for you, Laura
PS~ Moonlight in O'boro has a mighty respectable burgoo and they ship!!! Good luck to both of us!!

I did a google search for Indiana Burgoo and this recipe was one that showed up. Does it sound interesting to you?

Burgoo Indiana-Style
CDKitchen http://www.cdkitchen.com
Serves/Makes: 10 gallons | Difficulty Level: 3 | Ready In: > 5 hrs

Ingredients:
3 pounds Cheap Beef Roast
2 pounds Pork roast
4 cups Dry northern beans
1 bunch celery
6 medium Turnips
8 medium Potatoes
8 medium Onions
1/2 pound Fresh green beans
3 pounds Carrots
1 small Head green cabbage
3 cans Corn
3 cans Hominy
3 quarts Tomatoes;canned or peeled fresh tomatoes
1 large Can Chicken broth
1/2 Lemon; chopped (rind and all)
3 tablespoons Mixed pickling spices -- tied up in cheesecloth bag
8 ozs ketchup
Salt and Pepper to taste

Directions:
Precook meats, and dry beans. Grind meats and vegetables in a food chopper or food processor (do not puree). Combine all ingredients in a very large pot. If using more than 1 pot, blend burgoo back and forth between pots as it cooks.

Cook 5 hours over low heat, stirring often and on a regular basis to prevent sticking on bottom. Season with salt and pepper to taste.

Recipe Location: http://www.cdkitchen.com/recipes/recs/285/Burgoo-IndianaStyle73524.shtml
Recipe ID: 44308
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