Zürcher Geschnetzeltes (Dairy-Free Version)

Ingredients

• 1.5 pounds Veal
• 1 pound Mushrooms
• 1 Onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1/2 cup Dry white wine
• 1/2 cup Vegetable broth
• 1 can (13.5 oz) Coconut cream
• 1 tablespoon Cornstarch
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Prepare your ingredients: slice the 1.5 pounds of veal into thin strips, slice the 1 pound of mushrooms, and finely chop the 1 onion and 2 cloves of garlic.
2. 2Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat (400°F / 200°C). Add the prepared veal strips and sauté for 3-5 minutes, until browned on all sides. Remove the veal from the skillet and set it aside on a plate.
3. 3Add the chopped onion and garlic to the same skillet. Sauté for about 5 minutes, stirring occasionally, until they have softened and become fragrant.
4. 4Add the sliced mushrooms to the skillet with the onions and garlic. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
5. 5Pour in the 1/2 cup of dry white wine and 1/2 cup of vegetable broth. Bring the mixture to a simmer, using a spoon to scrape up any browned bits stuck to the bottom of the skillet. Let it simmer for 2 minutes.
6. 6In a small bowl, whisk together the 1 can (13.5 oz) of coconut cream and 1 tablespoon of cornstarch until the mixture is completely smooth and there are no lumps.
7. 7Pour the smooth coconut cream and cornstarch mixture into the simmering liquid in the skillet. Stir constantly for 2-3 minutes until the sauce has thickened to your desired consistency.
8. 8Return the browned veal strips to the skillet with the thickened sauce. Stir to coat the veal and cook for 1-2 minutes, just until the veal is heated through.
9. 9Season the dish with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine. Serve the Zürcher Geschnetzeltes hot.

Substitutions

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