Ragoût à la Jacqueline

Écrit par Jacqueline Légaré-Munn

This hearty, traditional Québec dish is always a family winter favorite.

Shopping List ~

  • water
  • 1 large onion (picked with a fork)
  • 6-8 pork chops (with bone)
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 pack toasted flour
  • pepper (to taste)
  • timbal (a type of bread available in Quebec)

What to do ~

  1. Fill a large pot 3/4 of the way and bring water to a boil.  
  2. While waiting, mix beef and pork together and roll into meatballs.  
  3. Roll meatballs into toasted flour.
  4. When water reaches boiling, add onion, pork and meatballs.  
  5. Cook until pork chops are cooked through.  
  6. Once pork chops are cooked, slowly add the remaining toasted flour (to thicken).
  7. Serve over Vol-au-vent feuilletés for a traditional serving or accompanied by rolls.
Vol-au-vent feuilletés

Making this dish a day in advance enhances flavor, but it is equally good served right away.

This hearty, traditional Québec dish is always a family favorite.

Shopping List ~

  • water
  • 1 large onion (picked with a fork)
  • 6-8 pork chops (with bone)
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 pack toasted flour
  • pepper (to taste)
  • timbal (a type of bread available in Quebec)

What to do ~

Fill a large pot 3/4 of the way and bring water to a boil.  While waiting, mix beef and pork together and roll into meatballs.  Roll meatballs into toasted flour.

When water reaches boiling, add onion, pork and meatballs.  Cook until pork chops are cooked through.  Once pork chops are cooked, slowly add the remaining toasted flour (to thicken).

Serve over timbal (or accompanied by rolls).

Making this dish a day in advance enhances flavor, but it is equally good served right away.

Recipe graciously provided by my octogenarian mother-in-law.