Recipes

Pork Ragoût

Pork Ragoût
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Serves: 8 to 12

Ingredients:

  • 4 tablespoons unsalted butter
  • 4 pounds Dietz & Watson® Roast Pork, cut into 1/2-inch cubes
  • 5 extra large white onions, chopped
  • 10 slices of Dietz & Watson® Bacon, chopped
  • 2 cups of store bought brown gravy
  • 5 garlic cloves, finely chopped
  • 3 tablespoons tomato paste
  • 4 1/4 cups dry red wine, such as Burgundy, 1/4 cup reserved
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon dried rubbed sage
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon crushed red pepper flakes
  • 3 sprigs fresh thyme, pulled or 1 tablespoon dried thyme
  • 2 bay leaves
  • 8 ounces Dietz & Watson® Roasted Red Bell Peppers, drained and coarsely chopped
  • 2 1/4 teaspoons cornstarch
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh coarse ground black pepper
  • Fresh chives, finely chopped, for garnish
  • Sour cream, dollop for garnish
  • Salt and pepper to taste

Instructions:

In a medium size saucepan melt butter, add bacon and cook, stirring frequently, for about 3 minutes, until brown. Reduce the heat to medium, and then add the onion and garlic. Saute, stirring frequently, for about 10 to 15 minutes more, until onion is translucent. Add tomato paste and mushrooms. Mix well.

Add 2 cups of the red wine to deglaze the pan. Reduce until almost dry, then add 2 more cups red wine, Dietz & Watson® Roast Sirloin of Pork, brown sauce, sage, paprika, thyme, red pepper flakes and bay leaves. Bring to a boil over high heat.

Reduce the heat to low, cover, and simmer for 10 minutes, until thickened. Add chopped Dietz & Watson® Roasted Red Peppers.

In a small mixing bowl, which together the remaining 1/4 cup wine and cornstarch until velvety smooth. Slowly stir the mixture into the ragoût and simmer for about 5 minutes more, until the ragoût thickens. Season with salt and pepper to taste.

Garnish with a dollop of sour cream and chives.

Shopping List:

  • 4 tablespoons unsalted butter
  • 4 pounds Dietz & Watson Roast Pork, cut into 1/2-inch cubes
  • 5 extra large white onions, chopped
  • 10 slices of Dietz & Watson Bacon, chopped
  • 2 cups of store bought brown gravy
  • 5 garlic cloves, finely chopped
  • 3 tablespoons tomato paste
  • 4 1/4 cups dry red wine, such as Burgundy, 1/4 cup reserved
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon dried rubbed sage
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon crushed red pepper flakes
  • 3 sprigs fresh thyme, pulled or 1 tablespoon dried thyme
  • 2 bay leaves
  • 8 ounces Dietz & Watson Roasted Red Bell Peppers, drained and coarsely chopped
  • 2 1/4 teaspoons cornstarch
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh coarse ground black pepper
  • Fresh chives, finely chopped, for garnish
  • Sour cream, dollop for garnish
  • Salt and pepper to taste