| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Main dish, Pork, Stew |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Packed brown sugar |
| 1/3 |
c |
All-purpose flour |
| 3 |
lb |
Pork butt; cut in 1 inch cubes |
| 1/4 |
c |
Dijon mustard |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 1/3 |
c |
Chicken stock |
| 1 |
c |
Dry sherry |
| 6 |
|
Sweet potatoes; (about 3 lb) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Fresh parsley; chopped |
INSTRUCTIONS
In shallow dish, combine sugar with flour. Coat pork cubes lightly in
mustard; dredge in sugar mixture. In large nonstick skillet, heat oil over
medium heat; cook pork, a layer at a time, until browned on all sides. With
slotted spoon, transfer to large Dutch oven. Add onion and garlic to
skillet; cook until softened, about 3 minutes. Remove with slotted spoon to
Dutch oven. Discard any fat in skillet; pour in chicken stock and sherry.
Bring to boil and cook for 1 minute, stirring to scrape up browned bits
from bottom of pan. Add to Dutch oven. Peel sweet potatoes; cut into 1 inch
cubes. In large saucepan of boiling water, cook potatoes until barely
tender, about 3 minutes. Drain and add to Dutch oven. Cover and bake in
350'F oven until meat is tender, about 45 minutes. Add salt and pepper.
(Ragout can be cooled, covered and refrigerated overnight. Reheat,
uncovered, in 375'F oven until heated through, 30 to 40 minutes.) Sprinkle
with parsley. Makes about 8 servings. Formatted by Carole Walberg
Recipe by: Canadian Living "One-Dish Meals"
Posted to TNT Recipes Digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 10, 1998
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