Cowboy Campfire Goulash Grub - cooking recipe

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

Preparation

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!