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RECIPES:
MAIN DISHES- PORK:
Pork Ragout
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Pork
Ragout |
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Serve this dish
over hot pasta with parsley garnish...
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2 ½
lbs |
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pork
tenderloin, cut into 1" cubes |
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1/3
cup |
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butter |
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16
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pearl onions |
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3
cups |
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fresh mushrooms, sliced |
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1
clove |
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minced garlic |
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1
tsp |
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salt |
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1
tsp |
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pepper |
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1/3
cup |
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flour |
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2
cups |
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chicken broth |
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¼
cup |
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dry
white wine |
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1
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leek, sliced |
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2
stalks |
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celery , chopped |
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1
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carrot, peeled and chopped |
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2
tsp |
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chopped fresh parsley |
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¼
tsp |
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dried thyme |
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1
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bay
leaf |
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3
Tbs |
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lemon juice |
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¾
cup |
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heavy whipping cream |
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2
large |
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egg
yolks |
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1 |
In a deep
skillet, cook meat in butter over low heat 10
minutes. Add onions, mushrooms, garlic, salt and
pepper. Cook and stir 10 minutes. Sprinkle flour
over meat and stir. Add wine, broth, leek,
carrot, and celery and mix well. Add parsley,
thyme and bay leaf. Stir in lemon juice. |
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2 |
In a small
bowl, stir together whipping cream and yolks.
Stir about 1 cup of hot mixture into egg yolk
mixture. Return to pan stirring constantly. Heat
and stir until slightly thickened and bubbly. |
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3 |
Serve over
hot pasta. |
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Servings: 6 |
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