Zürcher Geschnetzeltes (Dairy-Free)

Ingredients

• 1.5 lb Veal tenderloin
• 1 lb Cremini mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1/2 cup Dry white wine
• 1 can Coconut cream
• 1 tablespoon Lemon juice
• 1/4 cup Fresh parsley
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 4 servings Rosti potatoes

Instructions

1. 1Cut the veal into thin strips.
2. 2Slice the mushrooms and chop the onion and garlic.
3. 3Heat olive oil in a large skillet over medium-high heat. Sear the veal strips in batches until browned on all sides. Remove from skillet and set aside.
4. 4Add the onion and garlic to the skillet and sauté until softened. Add the mushrooms and cook until tender.
5. 5Pour in the white wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the skillet.
6. 6Stir in the coconut cream and lemon juice. Bring to a simmer and season with salt and pepper.
7. 7Return the veal to the skillet and heat through. Garnish with fresh parsley.
8. 8Serve hot over rosti potatoes.

Substitutions

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