Frank's Recipes! Pork Ragout 2

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Pork Ragout 2

2 lbs. Pork, cubed
1/4 cup Oil
1 medium Onion, chopped
2 Green Peppers, sliced
3 cloves Garlic, chopped
2 (4 oz.) cans Sliced Mushrooms, drained (save the liquid)
1/3 cup Corn Starch
2 (16 oz.) cans Whole Tomatoes
2 tablespoon Worcestershire Sauce
2 tsp. Cooking Sherry or 1/2 cup Beef Bouillon
1 tsp. Salt (use less if you use the Sherry)
1/2 tsp. Pepper
1/4 tsp. Poultry Seasoning
1/8 to 1/4 tsp. Ground Cloves (to taste)
1 (10 oz.) package of Peas, thawed
Rice or Pasta of your choice to serve six

Serves 6

Brown the cubed pork in oil in a large skillet over medium heat. Remove the meat from the pan and add more oil, if needed. Stir in the onion, peppers, garlic, and mushrooms and cook until tender, about 10 minutes.

Mix the corn starch and the reserved mushroom liquid and set aside.

Return the browned pork to the skillet and add tomatoes, Worcestershire sauce, sherry or beef bouillon, salt, pepper, poultry seasoning, and ground cloves. Reduce heat to simmer for about 1 hour.

Stir in the corn starch mixture and cook, stirring occasionally, until sauce is thick.

Add the vegetables and cook for approximately 5 minutes or until vegetables are cooked through.

Serve over rice or pasta of your choice.