Recipe for Pork Ragout 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 tbl Oil
2 lb Boneless pork, cut into 1-1/2 inch cubes
1 cup Chopped onion
1 x Clove garlic, crushed
3 tbl Flour
1 can (10.75-oz) chicken broth
1/4 cup Dry white wine, divided
1 x Bay leaf
1/2 tsp Rosemary leaves
1/4 tsp Thyme leaves
1/2 tsp Salt
1/4 tsp Ground black pepper
2 cup Carrots, cut in 1/4 inch slices
2 tbl Butter
1 lb Fresh mushrooms, sliced
Instructions:
Instructions: In a large, heavy saucepan or skillet, heat oil. Brown half the pork and set aside. Add remaining pork, brown and set aside. Add onions and garlic to drippings and saute until golden. Add flour. Cook and stir for 1 minute.

Stir in chicken broth, 1 cup of wine, bay leaf, rosemary, thyme, salt and pepper. Cook and stir until mixture boils and thickens. Stir in browned pork, cover and simmer for 1 hour, stirring once or twice. Stir in carrots, cover and simmer 30 minutes longer, adding water if needed. Meanwhile, in a large skillet, melt butter and saute mushrooms until golden. Add mushrooms and 1/4 cup of wine to stew, stir gently, cover and simmer for 3 minutes longer. Sprinkle with chopped parsley.

Yield: 6 servings.

DEE DOWELL WRIGHT

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