estragon geschnetzeltes in rahm (tarragon ragout)

Name: ESTRAGON GESCHNETZELTES IN RAHM (TARRAGON RAGOUT)
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound(s) pork loin - or - boneless skinless chicken; 1 tablespoon(s) butter; 2 - shallots, minced; 3/4 cup(s) dry white wine (may use white grape juice or apple juice); 1 cup(s) light cream or whipping cream; 2 teaspoon(s) dried tarragon; - salt and black pepper to taste

(2 RATINGS)

34 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jan 29, 2013

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

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Tarragon Ragout - Estragon Geschnetzeltes in Rahm

prep time 15 Min

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

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

How To Make estragon geschnetzeltes in rahm (tarragon ragout)

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.

Step 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.
Step 3

Serve over noodles or over boiled or mashed potatoes.
Step 4

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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