Zürcher Geschnetzeltes with Cauliflower Rice

Ingredients

• about 680 g Veal tenderloin, thinly sliced
• about 450 g Cremini mushrooms, sliced
• 2 medium Shallots, minced
• 1/2 cup Dry white wine
• 1 cup Coconut cream
• 1/2 cup Chicken broth
• 2 tbsp Olive oil
• 4 cups Cauliflower rice
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Heat 2 tablespoons of olive oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the about 680 g of thinly sliced veal tenderloin and cook until browned on all sides, about 5 minutes. Remove the veal from the skillet and set it aside on a plate.
2. 2Add the 2 medium minced shallots and about 450 g of sliced cremini mushrooms to the same skillet. Cook, stirring occasionally, until the shallots are softened and the mushrooms have released their liquid and started to brown, about 8 minutes.
3. 3Pour the 1/2 cup of dry white wine and 1/2 cup of chicken broth into the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a simmer and let it cook for 2 minutes.
4. 4Stir in the 1 cup of coconut cream until well combined. Return the cooked about 680 g of veal to the skillet. Reduce the heat to medium-low, about 150°C, and let the sauce simmer gently for 10 minutes, or until the sauce has thickened slightly and the veal is heated through.
5. 5While the sauce is simmering, prepare the 4 cups of cauliflower rice. You can steam it in a pot with a steamer basket over medium heat for 5 minutes until tender, or sauté it in a separate skillet with a little olive oil over medium heat for 5 minutes until tender.
6. 6Stir the 2 tablespoons of chopped fresh parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the veal and sauce mixture. Stir until everything is evenly distributed.
7. 7Serve the Zürcher Geschnetzeltes immediately over the prepared cauliflower rice.

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