Ingredients For estragon geschnetzeltes in rahm (tarragon ragout)
pork loin - or - boneless skinless chicken
dry white wine (may use white grape juice or apple juice)
light cream or whipping cream
salt and black pepper to taste
How To Make estragon geschnetzeltes in rahm (tarragon ragout)
Cut 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.
When 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.
Serve over noodles or over boiled or mashed potatoes.
NOTE: Reducing a liquid is mostly guesswork. Simmer, uncovered, until it appears to be 1/3 less than it was before.
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