Okra Goulash

"I've had a bumper crop of okra!"
 
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photo by Debbie R. photo by Debbie R.
photo by Debbie R.
Ready In:
3hrs 15mins
Ingredients:
9
Yields:
2 quarts
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ingredients

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directions

  • Cook ground beef in a large Dutch oven until the meat is browned, stirring to crumble the meat; drain well.
  • Add the tomatoes and the next 6 ingredients; stir well.
  • Bring to a boil; reduce heat, and simmer, uncovered, 3 hours or until thickened. Serve over rice, if desired.

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Reviews

  1. Loved this! I used frozen okra so only cooked for about 2 hours and it was awesome. I also used twice the okra and probably at least 2 tbs cajun season (homemade, the pre mixed stuff is always too salty). I served it over rice which was great but ate it as a stew leftover which was also delicious. Thanks for posting, I'm glad to have another great okra recipe!
     
  2. I decided to serve this as a stew versus throwing it over rice. It was excellent. I particularly liked how easy it was to make. However, I did use between 1 and 2 tablespoons of cajun seasoning. I don't know if mine had lost its oomph, if Emerils is much more mild than Zatarain's, or if I just prefer spicier food. However, with the seasoning increased, it was fantastic and didn't even need pepper sauce.
     
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