estragon geschnetzeltes in rahm (tarragon ragout)
(2 ratings)
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
(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For estragon geschnetzeltes in rahm (tarragon ragout)
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1 lbpork loin - or - boneless skinless chicken
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1 Tbspbutter
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2shallots, minced
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3/4 cdry white wine (may use white grape juice or apple juice)
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1 clight cream or whipping cream
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2 tspdried tarragon
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salt and black pepper to taste
How To Make estragon geschnetzeltes in rahm (tarragon ragout)
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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.
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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.
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3Serve over noodles or over boiled or mashed potatoes.
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4NOTE: Reducing a liquid is mostly guesswork. Simmer, uncovered, until it appears to be 1/3 less than it was before.
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Categories & Tags for ESTRAGON GESCHNETZELTES IN RAHM (TARRAGON RAGOUT):
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