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Wednesday, December 15, 2010

Ragout with tarragon and white wine sauce (German)

Cutting the meat in thin strips is a popular way of preparing it in Germany. Often found in supermarkets and restaurants, "geschnetzeltes" are usually accompanied by a white sauce. The dish we prepared here had a strong herbal flavor, not very spicy, but kind of light and sour-ish. You can use any other kind of meat, it'll still be delicious. We think it looks good too ;)

Ingredients (serves 4):
  • 400 g of pork fillet 
  • a slice of butter
  • 1 medium onion
  • 150 ml of white wine
  • 200 ml of cream
  • 2 teaspoons of dried tarragon
  • 1/3 teaspoon of salt
  • 1/2 teaspoon of freshly ground pepper
  • a little olive oil

Take the meat and cut it into thin strips, like this:

Continue until you have it all cut:

Heat the butter in a pan:

Use the salt and pepper to season the meat strips, then put them in the pan:

Let them cook for about 2-3 minutes on medium-high heat intensity before turning them on the other side, until they look like this:

While the strips fry, finely cut the onion:

Add the white wine to the pan, over the meat:

Cook it for 3-5 minutes, until the wine level drops by 1/3. Add the tarragon:

Add the cream:

Stir to make the ingredients even. Cook it for another 3-5 minutes until the cream level drops by another 1/3. In the meantime, heat olive oil in another pan or pot and add the chopped onion:

Cook it until the onion bits become translucent and golden. Then, add them to the rest:

Stir a little and let the whole thing cook for another couple of minutes:

It's ready. Serve while warm. Dig in!

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