Zürcher Geschnetzeltes (Dairy-Free)

Ingredients

• about 680 g Veal (or Chicken)
• about 450 g Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1/2 cup Dry White Wine
• 1 cup Dairy-free Cream (Oat or Cashew)
• 1 tbsp Dijon Mustard
• 1 tsp Lemon Juice
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Parsley

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

Instructions

1. 1Prepare your ingredients: slice the about 680 g of veal (or chicken) into thin, bite-sized strips, chop the 1 medium onion, mince the 2 cloves of garlic, and slice the about 450 g of mushrooms.
2. 2Heat 2 tbsp of olive oil in a 30.48 cm skillet over medium-high heat until it shimmers, about 175°C. Add the chopped onion and minced garlic and cook, stirring frequently, until they are softened and translucent, about 3-4 minutes.
3. 3Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Add the veal (or chicken) strips to the skillet and cook, stirring, until they are browned on all sides, about 4-5 minutes. The internal temperature of the meat should reach 74°C.
4. 4Pour in the 1/2 cup of dry white wine. Bring it to a simmer and cook for 2-3 minutes, scraping the bottom of the skillet with a spoon to loosen any browned bits. This deglazing step adds flavor to the sauce.
5. 5Stir in the 1 cup of dairy-free cream, 1 tbsp of Dijon mustard, and 1 tsp of lemon juice until well combined. Season the sauce with 1/2 tsp of salt and 1/4 tsp of black pepper.
6. 6Reduce the heat to medium-low and let the sauce simmer gently for 10-15 minutes, stirring occasionally, until it has thickened slightly. The sauce should coat the back of a spoon. If it becomes too thick, you can add a splash more dairy-free cream.
7. 7Remove the skillet from the heat. Stir in the 2 tbsp of fresh parsley. Serve the Zürcher Geschnetzeltes hot, ideally over rosti or rice.

Substitutions

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