Wash and clean the sugar snap peas. Wash tarragon, shake dry, pluck off the leaves and chop coarsely if necessary. Peel and finely chop the onion.
Cover the rice and cook in about 1/4 l boiling salted water for about 20 minutes.
Rinse meat and pat dry. Heat oil in a coated pan. Fry the meat in it for 4-6 minutes on each side until golden brown. Season with salt and pepper. Take out.
Meanwhile, bring the mangetout and frozen peas to the boil in vegetable stock, cover and cook for 2-3 minutes. Pour off, catching the stock in the process.
Sauté onion in the frying fat. Dust with flour and sauté lightly while stirring. Add the stock while stirring, bring to the boil and simmer for about 5 minutes. Stir in crème légère and tarragon, bring to the boil briefly.
Season to taste with salt and pepper. Heat peas, snow peas and meat in the sauce again. Add the rice.