Skillet Ragout with Potato Dumplings



  • 1 pound pork loin (cut into 1-inch cubes)
  • 1 tablespoon olive oil
  • 12 ounces pork gravy
  • 2 tablespoons white wine vinegar
  • 1 tablespoon steak sauce
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 cup fresh mushrooms (halved or quartered)
  • 1 stalk celery (sliced)
  • 3/4 cup onions (small frozen whole)
  • 1/2 green bell pepper (medium, cut into 3/4-inch squares)
  • 15 ounces black beans (drained and rinsed)
  • 3 3/4 ounces butter (instant, and herb mashed potato mix)
  • 1 eggs (beaten)
  • 1/4 cup pecans (chopped)
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    1. In a large skillet, brown pork cubes in hot oil; drain. Stir in pork gravy, vinegar, steak sauce, Worcestershire sauce, pepper and cayenne; mix well. Add mushrooms, celery, onions, green pepper and beans, simmer, covered, for 20 minutes.
    2. Prepare mashed potato mix according to package directions. Remove from heat, quickly stir in beaten egg. Place in mounds on top of boiling meat mixture; cover tightly and cook 5 minutes. Sprinkle with pecans.
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