Ragout de Boulettes

By Joschef

Ingredients

• 2 slices good-quality white bread 1/2cupmilk
• 2 tbsp 2tbspbutter
• 3/4 cup very finely chopped oniononions
• 2 lbs finely ground lean pork
• 3 tbsp very finely choppped parsley
• 2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp cinnamon
• 1 tsp dry mustard
• 4 cups lightly salted beef stock or chicken stock
• 1/2 cup all-purpose flour
• 3/4 cup cold water
• finely chopped parsley, (optional)

Details

Servings 6
Adapted from canadianliving.com

Preparation

Step 1

Crumb or cube bread very finely and soak in milk for 5 minutes. In large skillet, melt 1 tbsp (15 mL) butter and saut?nion until tender. Transfer to large bowl and add pork, bread and milk, parsley and seasonings. Mix thoroughly with hands; form into balls about 2 inches (5 cm) in diameter.

Melt remaining butter in skillet and, over medium heat, brown meatballs, one layer at a time, on all sides. Place meatballs in medium-size saucepan.

Pour 1 cup (250 mL) stock into skillet and heat, scraping up browned bits from bottom of pan; pour this and remaining stock over meatballs. Simmer, partially covered, for 1 to 1-1/2 hours. Taste stock and adjust seasoning.

Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. In jar with tight-fitting lid, shake flour with cold water to make a smooth creamy liquid. Pour this slowly into simmering stock, stirring constantly, so stock will thicken without lumps.

Simmer stew another 10 minutes. Sprinkle generously with parsley if desired and serve.