French Canadian Ragout (Fricot)

Recipe by Olha7397
READY IN: 3hrs 30mins




  • HOME MADE BROWNED FLOUR: Turn oven on to broil.
  • In a large skillet put about 3 cups of all purpose flour.
  • Place in the oven on the middle rack.
  • Let the flour brown for about 5-6 minutes.
  • Remove and stir well.
  • Repeat, mixing every 5-6 minutes.
  • Be careful not to burn.
  • This may require 4-6 times.
  • Brown and mix until flour is a nice light caramel colour.
  • In a large pot put the pork pieces, the studded onion, bay leaves, salt and pepper.
  • Cover with water about two inches above.
  • Bring to boil.
  • Reduce heat and simmer for 2 to 2 1/2 hour.
  • The meat should be well done.
  • Remove the meat and let cool so you can handle it.
  • Remove the skin and most of the fat, leaving the meat in chunks.
  • Refrigerate.
  • Meanwhile let the broth cool overnight so the fat comes to the top and congeals so it can be removed.
  • FOR THE MEATBALLS: Mix all the other ingredients, (except browned flour) in a bowl.
  • Mix well and form meatballs about one inch in diameter.
  • Cover a baking pan with foil and cook the meatballs in a 350°F oven for approx 15 minutes.
  • Refrigerate.
  • The next day put the reserved pork meat in the pot and pour enough of the degreased broth to cover by about 3 inches.
  • Bring to a light boil.
  • Meanwhile, Mix the flour with cold water a bit at a time until you get a medium thick paste.
  • Pour one large spoonful at a time in the broth and let simmer a few minutes.
  • Repeat until the sauce is thickened to your taste (not too thick).
  • Add the meatballs and cook another 7-10 minutes.
  • Serve with boiled or mashed potatoes.
  • If you want to be traditional, also serve with the tourtiere.