VEL: Ragout of Pork and Mushrooms
Source of Recipe
"Not Your Mother's Slow Cooker Recipe for Entertaining", by Beth Hensperger and Julie Kaufmann
Cooker: Large round or oval
Setting and Cook Time: Low for 7 1/2 to 9 1/2 hours, mushrooms added during last 20 to 30 minutes.
1 large yellow onion -- chopped
2 large carrots -- sliced
2 garlic cloves -- minced
2 pounds boneless pork shoulder -- cut into 1-inch cubes
3 tablespoons olive oil
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/4 cups dry white wine
1/2 teaspoon crumbled dried rosemary
1/4 teaspoon crumbled dried thyme
1/2 teaspoon salt
1/8 teaspoon black pepper -- freshly ground
2 tablespoons unsalted butter
1 pound fresh white or brown mushrooms -- sliced
1/4 cup fresh Italian parsley --chopped
2 tablespoons lemon juice -- freshly squeezed
Coat the inside of the crock with nonstick cooking spray. Layer the onion, carrots, and garlic in the slow cooker.
Pat the meat dry with paper towels. In a large skillet over medium-high heat, warm half the oil until very hot. Add half the meat and cook until browned on all sides, 4 to 5 minutes. Transfer to the cooker. Repeat with the remaining oil and meat. Sprinkle the pan with the flour and stir for 1 minute. Add the broth and 1 cup of the wine, scraping up any browned bits from the bottom of the pan; add the rosemary, thyme, salt, and pepper; cook and stir with a whisk until thickened. Pour over the meat and vegetables in the cooker. Cover and cook on low until the pork is fork tender, 7 to 9 hours.
In a large skillet over medium heat, melt the butter and gently cook the mushrooms, stirring, until soft. Add to the slow cooker along with the remaining 1/4 cup wine, the parsley, and the lemon juice; cover and cook for 20 to 30 minutes. Serve hot.
Makes 6 servings
Categories: Crockpot, Veal, Meats, Alcohol
Typed for you by Judi Mae Phelps
|
|
member logon
