Paleo Zürcher Geschnetzeltes with Cauliflower Rösti

Ingredients

• about 680 g Veal tenderloin
• about 450 g Cremini mushrooms
• 2 medium Shallots
• 3 cloves Garlic
• 0.5 cup Dry white wine
• 1 cup Coconut cream
• 0.5 cup Chicken broth
• 0.25 cup Fresh parsley
• 1 large head Cauliflower
• 4 tbsp Ghee
• 0.25 tsp Nutmeg
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 680 g of veal tenderloin into thin strips, about 0.635 cm thick. Season the veal strips with 1 tsp of salt and 0.5 tsp of black pepper.
2. 2In a large 30.48 cm skillet, melt 2 tbsp of ghee over medium-high heat (204.4°C / 200°C). Sear the seasoned veal strips in batches for 1-2 minutes per side until browned. Do not overcrowd the pan. Remove the seared veal from the skillet and set aside on a plate.
3. 3Add the remaining 2 tbsp of ghee to the same 30.48 cm skillet and reduce the heat to medium (176.7°C / 175°C). Add the 2 medium shallots, thinly sliced, and the 3 cloves of garlic, minced. Cook for 3-4 minutes until the shallots are softened and fragrant. Add the about 450 g of cremini mushrooms, sliced, and cook for another 5-7 minutes until they are tender and have released their liquid.
4. 4Pour the 0.5 cup of dry white wine into the skillet. Increase the heat to medium-high (204.4°C / 200°C) and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by half, which should take about 2-3 minutes.
5. 5Stir in the 1 cup of coconut cream and the 0.5 cup of chicken broth. Bring the sauce to a gentle simmer. Return the seared veal strips to the skillet. Cook for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and the veal is heated through. Stir in the 0.25 cup of fresh parsley, chopped.
6. 6While the sauce simmers, prepare the cauliflower rösti. Grate the 1 large head of cauliflower using the large holes of a box grater. Place the grated cauliflower in the center of a clean kitchen towel and twist to squeeze out as much excess moisture as possible.
7. 7In a separate medium 25.4 cm skillet, heat 1 tbsp of ghee over medium heat (176.7°C / 175°C). Add the squeezed grated cauliflower, 0.25 tsp of nutmeg, and a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the cauliflower is golden brown and crispy on the edges.
8. 8Serve the Zürcher Geschnetzeltes immediately spooned over the crispy cauliflower rösti.

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