Zürcher Geschnetzeltes (Gluten-Free)

Ingredients

• 1.5 pounds Beef Tenderloin
• 1 pound Mushrooms
• 1 Onion
• 1/2 cup Dry White Wine
• 1 cup Beef Broth
• 1/2 cup Heavy Cream
• 2 tablespoons Cornstarch
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Cut the 1.5 pounds of Beef Tenderloin into 1-inch cubes. In a medium bowl, toss the beef cubes with the 2 tablespoons of Cornstarch, 1 teaspoon of Salt, and 1/2 teaspoon of Black Pepper until evenly coated.
2. 2Place a 12-inch skillet over medium-high heat. Add the 1 tablespoon of Olive Oil and the 2 tablespoons of Butter to the skillet. Once the butter is melted and the oil is shimmering, carefully add the coated beef cubes in a single layer. Cook for 5 minutes, turning the pieces occasionally, until browned on all sides. Remove the browned beef from the skillet and set it aside on a plate.
3. 3Add the 1 pound of Mushrooms and the 1 Onion (chopped) to the same skillet. Cook over medium heat, stirring occasionally, for 8 minutes, or until the mushrooms have released their liquid and the onion is softened and translucent.
4. 4Pour the 1/2 cup of Dry White Wine into the skillet. Cook for 2 minutes, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine reduce slightly.
5. 5Add the 1 cup of Beef Broth to the skillet. Bring the liquid to a gentle simmer. Stir in the 1/2 cup of Heavy Cream until combined. Return the browned beef and any accumulated juices from the plate back into the skillet.
6. 6Continue to simmer the mixture over medium heat for 5 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. The beef should be cooked through.
7. 7Remove the skillet from the heat. Stir in the 2 tablespoons of Fresh Parsley. Serve the Zürcher Geschnetzeltes hot with gluten-free rösti or mashed potatoes.

Substitutions

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