Cowboy Campfire Goulash Grub

• 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

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!

olive oil, garlic, carrots, stalks celery, frozen corn, tomatoes, pork, tomato paste, yellow mustard, cider vinegar, beef stock, cumin, chili powder, kosher salt, rice, stalks chopped, cheddar cheese, sour cream

Taken from www.food.com/recipe/cowboy-campfire-goulash-grub-433510 (may not work)