estragon geschnetzeltes in rahm (tarragon ragout)

★★★★★ 2 Reviews
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By Ellen Bales
from Indianapolis, IN

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:

★★★★★ 2 Reviews
serves 4
prep time 15 Min
cook time 20 Min

Ingredients For estragon geschnetzeltes in rahm (tarragon ragout)

  • 1 lb
    pork loin - or - boneless skinless chicken
  • 1 Tbsp
  • 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)

  • 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.