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Pork stew (Ragout de Porc au Vin Blanc)

MyCookbook Recipe Database
MyCookbook Member: DVogel6624
Recipe Category: Pork
Recipe Preparation Level: moderate
    3 T. oil
    2 lbs. boneless pork shoulder cut into 1 1/2"
    cubes.
    1 cup chopped onion
    1 clove garlic , crushed
    3 T. water
    3 T. flour
    1 can chicken broth
    1 1/4 cups dry white wine, divided
    1 bay leaf
    1/2 tsp. rosemary leaves
    1/4 tsp. thyme leaves
    1/2 tsp. salt
    1/2 tsp ground black pepper
    2 cups carrots, cut in 1/4" slices
    2 T. butter
    1 lb. fresh mushrooms, sliced

    Brown pork in oil in heavy pot or skillet.
    Set pork aside. Saute onion and garlic in drippings til golden. Add flour and stir for 1 minute....Stir in chicken broth, I cup of the wine, seasonings. Cook and stir til mixture boils and thickens.
    Stir in browned pork and simmer covered for 1 hour, stirring once. Stir in carrots and simmer 30 minutes more adding water if needed.
    Meanwhile saute mushrooms in butter in another skillet til golden. Add to pot with remaining 1/4 cup of wine.....Stir gently. Simmer, covered for 3 minutes longer.
    Sprinkle with chopped parsley if desired.
    makes 6 servings.

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