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Title: Harvest Pork Ragout Categories: None Yield: 1 Servings 3 lb Cubed lean pork 1 cn Condensed chicken broth 1/4 c Vinegar 2 ts Salt 1 ts Dried rosemary leaves, -crushed 1/4 ts Ground black pepper 4 md Potatoes, pared and cubed 3 c Sliced carrots 2 c Sliced celery 1 1/2 c Cut-up green beans 2 sm Onions, coarsely chopped 2 c Sliced zucchini 1 cn (10 oz) cream of celery soup 1/4 c All purpose flour 1 1/4 c 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 1 1/2 cup servings. Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod |