Ragout
Source of Recipe
A French Canadian Stew
Recipe Introduction
A family favorite. It's definitely worth the time it takes to make!
List of Ingredients
1 pork shoulder or 2 or 3 lbs. lean center cut pork
1 large onion, chopped
3 lbs. lean ground pork and beef, mixed
1 1/2 cups flour
Salt and pepper to taste
Pinch of clove or a bay leaf (added for a few minutes at the end)Recipe
Trim fat from meat.
Place lean shoulder or lean center cut pork in large kettle.
Cover with water and add large chopped onion.
Bring to a boil and simmer for 3 hours or until meat falls apart.
Cut meat into large bite sized pieces.
Remove bones.
Make meatballs with the ground meat, the size of a large egg.
Roll each meatball in flour, mixed with salt and pepper.
Add to broth in pot that has been lowered to slow boiling.
Cook 1 1/2 hours.
* Meanwhile, have 1 1/2 cups flour browning in oven
or in large, heavy skillet. (See below.)
If using skillet, turn often so it won't burn.
When meatballs are done, take some of the broth,
add to browned flour in mixing bowl.
When well-blended and smooth, add to broth in kettle, being
careful not to break meatballs.
(It's easier to remove meatballs while stirring
in flour mixture until smooth.)
A bit of ground clove may be added or a bay leaf.
Serve with boiled potatoes and French or Italian bread.
Spoon gravy over potatoes and/or bread, whichever you prefer.
Good with deli style pickles and cole slaw.
* To make browned flour: Spread a thin layer of flour in heavy pan and
place over low heat or in oven (350° to 400° F).
Stir occasionally until flour takes on an even tan color.
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