Pork Ragout with Potatoes and Tomatoes à la Dorry

(557 votes)
Total Time Icon
Total time: 15 min
Preparation Time Icon
Prep time: 15 min
Yield Icon
Enough for 4 people

🍓 Ingredients

1 kilogram Boneless pork neck
  Salt and pepper black
3 tablespoons Oil
1/4 liter Broth possibly more
1/4 liter Wine white dry
2 Vegetable onions halved and cut into strips
100 grams Tomato paste
1 tablespoon Paprika hot
1 tablespoon Paprika sweet
1 kilogram Tomato
1 kilogram Potato
250 milliliters Creme fraiche
2 tablespoons Parsley finely chopped
1 clove Garlic

🍽 Instructions

Cut the meat into large cubes and fry in hot oil until brown. Add the onions, season well with salt and pepper and roast everything a little more. Then add wine, broth, tomato paste and both types of peppers. Cover and simmer for 50 minutes, adding a little broth if necessary.

In the meantime, peel the potatoes and cut them into pieces. Peel the tomatoes and cut them into pieces as well and add both to the meat after the 50 minutes.

Cover and simmer for another 30 minutes. Season to taste. Crush the garlic clove, mix with the crème fraîche and the parsley, season with salt and pepper. Put a tablespoon of it on each of the ragout arranged on plates.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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