ESTRAGON GESCHNETZELTES IN RAHM (TARRAGON RAGOUT)

1
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

How to Make ESTRAGON GESCHNETZELTES IN RAHM (TARRAGON RAGOUT)

Step-by-Step

  1. 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.
  2. 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.
  3. Serve over noodles or over boiled or mashed potatoes.
  4. NOTE: Reducing a liquid is mostly guesswork. Simmer, uncovered, until it appears to be 1/3 less than it was before.

Printable Recipe Card

About ESTRAGON GESCHNETZELTES IN RAHM (TARRAGON RAGOUT)

Course/Dish: Chicken Pork



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