Harvest pork ragout
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Cubed lean pork |
| 1 | can | Condensed chicken broth |
| ¼ | cup | Vinegar |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Dried rosemary leaves, crushed |
| ¼ | teaspoon | Ground black pepper |
| 4 | mediums | Potatoes, pared and cubed |
| 3 | cups | Sliced carrots |
| 2 | cups | Sliced celery |
| 1½ | cup | Cut-up green beans |
| 2 | smalls | Onions, coarsely chopped |
| 2 | cups | Sliced zucchini |
| 1 | can | (10 oz) cream of celery soup |
| ¼ | cup | All purpose flour |
| 1¼ | cup | Undiluted Carnation 2% Partly Skimmed Evaporated Milk |
Directions
In Dutch oven combine pork, condensed chicken broth, vinegar, salt, rosemary and pepper. Bring to boil over high heat. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Add potatoes, carrots, celery, green beans and onions. Re-cover and simmer 40 to 50 minutes longer or until potatoes and carrots are tender. Add zucchini; cover and simmer 5 minutes longer. Stir in soup. combine flour and small amount of e. milk to make a paste; gradually stir in remaining e. milk. Add to meat and vegetable in pot. cook and stir over medium heat until mixture boils and thickens. Makes about nine 1½ cup servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.