ESTRAGON GESCHNETZELTES IN RAHM (TARRAGON RAGOUT)

Ellen Bales

By
@Starwriter

A very simple and quick dish to make in the German tradition, this takes very little time and yet remains elegant-looking and -tasting.
Recipe & Photo: about.com

Rating:
★★★★★ 2 votes
Serves:
4
Prep:
15 Min
Cook:
20 Min

Ingredients

1 lb
pork loin - or - boneless skinless chicken
1 Tbsp
butter
2
shallots, minced
3/4 c
dry white wine (may use white grape juice or apple juice)
1 c
light cream or whipping cream
2 tsp
dried tarragon
salt and black pepper to taste

Step-By-Step

1Cut the pork or chicken into thin, 2- to 3-inch strips. Melt the butter in a skillet and brown the meat. Add the minced shallots when the meat is cooked halfway.
2When the meat is no longer pink, add the wine and cook to reduce by 1/3. Add tarragon. Add the cream and cook until sauce is further reduced by 1/3. Taste the sauce, and season with salt and pepper.
3Serve over noodles or over boiled or mashed potatoes.
4NOTE: Reducing a liquid is mostly guesswork. Simmer, uncovered, until it appears to be 1/3 less than it was before.

About this Recipe

Course/Dish: Chicken, Pork
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #creamy, #flavorful, #classy