When they are looking for something quick to make, Germans often turn to a pound of pork or chicken and make a “Geschnetzeltes” or quick ragout, usually in a cream or white sauce. There are many flavor variations. One of my favorite ways of preparing it is to flavor it with tarragon, an herb also popular in French cooking.
Serves 4
- 1 lb. of pork loin or skinless, boneless chicken
- 1 T. clarified butter (traditional) or cooking oil
- 2 shallots, minced
- 3/4 c. dry white wine
- 1 c. cream (light cream or whipping cream)
- 2 tsp. dried tarragon or 2 T. fresh, chopped
- Salt, to taste
- Ground pepper, to taste
Cut the pork or chicken into thin, 2 to 3 inch strips. Melt the butter in a frying pan and brown the strips in it. Add the minced shallots when the meat is cooked part-way.
When 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 with boiled potatoes (Dampfkartoffeln).
