Pork Ragout

Serve this dish with a tossed salad, steamed vegetable, and warm dinner rolls.

INGREDIENTS | SERVES 8

  • Nonstick spray
  • 1 large yellow onion, peeled and diced
  • 3 large carrots, peeled and sliced
  • 3 cloves of garlic, peeled and minced
  • 3 pounds boneless pork shoulder
  • 3 tablespoons olive or vegetable oil
  • 3 tablespoons all-purpose flour
  • 1½ cups chicken broth
  • 1½ cups dry white wine
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 tablespoons butter
  • 1 pound fresh mushrooms, cleaned and sliced
  • ¼ cup fresh flat-leaf parsley, minced
  • 2 tablespoons fresh lemon juice
  • 1 pound medium egg noodles
  • 2 large eggs
  • 2 tablespoons cold water
  1. Treat the slow cooker with nonstick spray. Arrange the onion, carrots, and garlic over the bottom. Cover and set heat to low.

  2. Trim and discard any fat from the pork; cut the meat into bite-sized pieces. Pat dry with paper towels. Bring the oil to temperature in a large nonstick skillet over medium-high heat. Add half of the pork pieces to the skillet; stir and cook for 5 minutes or until the meat is browned on all sides. Use a slotted spoon to move the browned meat to the slow cooker. Repeat with the remaining meat.

  3. Sprinkle the flour in the skillet and stir into the oil in the pan for 1 minute. Whisk in the broth and 1 cup of the wine, scraping up any browned bits from the bottom of the pan. Stir in the rosemary, thyme, salt, and black pepper. Continue to cook and stir for 5 minutes or until the mixture just begins to thicken. Pour over the meat and vegetables in the slow cooker. Cover and cook on low for 6 hours.

  4. Melt 2 tablespoons of the butter in a large nonstick skillet. Add the mushrooms; sauté for 5 minutes or until soft. Pour into the slow cooker. Stir in the remaining wine, parsley, and lemon juice. Cover and continue to cook on low for 30 minutes.

  5. Cook the egg noodles according to package directions. Drain well.

  6. Add the eggs and water to a small bowl; whisk to combine.

  7. Over medium heat, melt the remaining 2 tablespoons of butter in the large nonstick skillet you used to sauté the mushrooms. Stir the egg noodles into the butter.

  8. Pour the egg mixture over the noodles; stirring quickly, coat the egg noodles in the eggs. Cook and stir for 3 minutes, and then immediately transfer the noodles to a serving bowl. Serve topped with the ragout.

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