Harvest pork ragout

1 Servings

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

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.

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