Raggle of Pork or Lamb

  1 lb Pork, lamb, or turkey; cubed
  1    Red pepper
  1    Green pepper
  2    Tins condensed tomato soup
  2 lg Potatoes
  2    Onions
1/2 c  Frozen peas
  3 lg Mushrooms
  2 cl Garlic (optional)
  2    Bay leaves
       Salt & pepper

In a large pan seal the meat in a little oil over a fairly hight heat
until slightly browned.

Turn down the heat and add 1 cup boiling water.

Peel and cut the potatoes and onions into bite size chunks and add to
the meat. 

Cut the mushrooms into chunks and add to the meat along with the bay
leaves and finely chopped garlic (if using).

Add the peas. Add 2 tins of tomato soup and 1 tin water. Stir well
and cook over a very low heat for about 1 hour, stiring occasionally.

De-seed the peppers and cut into bite size chunks and add to the
raggle. Season to taste.

Cook on a very low heat for about another hour (stir occasionally)
until the potatoes are cooked.

Remove the bay leaves.

Serve with chunks of crusty bread.

Yield: 4 Servings
 
I have on occasions substituted one can of tomato soup for a can of
condensed mushroom soup.

Note:

I do not know where it originated as I only have a hand written copy
from my Grandmother who was an inventive cook in her own right.