Zürcher Geschnetzeltes (Dairy-Free)
A Swiss classic made dairy-free! Tender veal strips in a creamy mushroom sauce, served with rosti potatoes.
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Ingredients
- about 680 g Veal tenderloin
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Cut the about 680 g veal tenderloin into thin strips, about 0.64 cm thick. Slice the about 450 g cremini mushrooms. Finely chop the 1 medium onion and 2 cloves garlic.
- 2Heat the 2 tablespoons of olive oil in a large about 30 cm skillet over medium-high heat (400°F / 200°C). Add half of the veal strips and sear for 1-2 minutes per side until browned. Remove the seared veal from the skillet and set aside on a plate. Repeat with the remaining veal strips, adding them to the skillet, searing, and then setting them aside with the first batch.
- 3Add the chopped 1 medium onion and 2 cloves garlic to the same skillet. Sauté over medium heat (150°C) for 3-5 minutes, stirring often, until the onion is softened and translucent. Add the sliced about 450 g cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender.
- 4Pour the 1/2 cup dry white wine into the skillet. Increase the heat to medium-high (190°C) and let it simmer for 2-3 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. The liquid should reduce slightly.
- 5Stir in the 1 can coconut cream and 1 tablespoon lemon juice. Bring the sauce to a gentle simmer over medium heat (325°F / 160°C) and cook for 2-3 minutes, stirring, until it has thickened slightly. Season the sauce with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 6Return the seared veal strips to the skillet with the sauce. Stir to coat the veal and allow it to heat through for 1-2 minutes over medium-low heat (135°C). Do not boil the sauce once the veal is added.
- 7Stir in the 1/4 cup fresh parsley. Serve the Zürcher Geschnetzeltes immediately hot over the 4 servings rosti potatoes.
Substitutions
Dairy Cream → Coconut Cream
Full fat coconut cream best mimics dairy cream's richness.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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