Pork ragout

6 Servings

Quantity Ingredient
3 tablespoons Oil
2 pounds Boneless pork; cut into 1-1/2 inch cubes
1 cup Chopped onion
1 Clove garlic; crushed
3 tablespoons Flour
1 can (10.75-oz) chicken broth
1¼ cup Dry white wine; divided
1 Bay leaf
½ teaspoon Rosemary leaves
¼ teaspoon Thyme leaves
½ teaspoon Salt
¼ teaspoon Ground black pepper
2 cups Carrots; cut in 1/4 inch slices
2 tablespoons Butter
1 pounds Fresh mushrooms; sliced
Chopped parsley

In a large, heavy saucepan or skillet, heat oil. Brown half the pork and set aside. Add remaining pork, brown and set aside. Add onions and garlic to drippings and saut‚ until golden. Add flour. Cook and stir for 1 minute.

Stir in chicken broth, 1 cup of wine, bay leaf, rosemary, thyme, salt and pepper. Cook and stir until mixture boils and thickens. Stir in browned pork, cover and simmer for 1 hour, stirring once or twice. Stir in carrots, cover and simmer 30 minutes longer, adding water if needed. Meanwhile, in a large skillet, melt butter and saut‚ mushrooms until golden. Add mushrooms and ¼ cup of wine to stew, stir gently, cover and simmer for 3 minutes longer. Sprinkle with chopped parsley. Yield: 6 servings.

DEE DOWELL WRIGHT

(MRS. RICHARD L.)

TEXARKANA, AR

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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