Zurcher Geschnetzeltes with Gluten-Free Rösti

Ingredients

• about 680 g Veal Tenderloin
• about 225 g Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 0.5 cup White Wine
• 1 cup Heavy Cream
• 1 tablespoon Lemon Juice
• 2 tablespoons Olive Oil
• 2 tablespoons Parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• about 680 g Potatoes
• 3 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

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

Instructions

1. 1For the Rösti: Peel the about 680 g Potatoes and shred them using a grater. Squeeze out as much excess moisture as possible from the shredded potatoes. Heat 3 tablespoons of Olive Oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the shredded potatoes to the hot oil and press them down to form a large pancake. Cook for 10-15 minutes per side, until golden brown and crispy. Season with 0.5 teaspoon Salt and 0.25 teaspoon Pepper. Remove the Rösti from the skillet and set aside on a plate.
2. 2For the Geschnetzeltes: Slice the about 680 g Veal Tenderloin into thin strips, about 0.635 cm thick. Heat 2 tablespoons of Olive Oil in a large skillet over medium-high heat (204.4°C / 200°C). Add the sliced veal and cook for 2-3 minutes, stirring occasionally, until lightly browned on all sides. The veal should not be cooked through at this stage.
3. 3Add the 1 medium Onion, thinly sliced, and the 2 cloves Garlic, minced, to the skillet with the veal. Cook for 3-4 minutes, stirring frequently, until the onion has softened and the garlic is fragrant.
4. 4Add the about 225 g Mushrooms, sliced, to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
5. 5Pour in the 0.5 cup White Wine to deglaze the pan. Use a spoon to scrape up any browned bits stuck to the bottom of the skillet. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
6. 6Stir in the 1 cup Heavy Cream and 1 tablespoon Lemon Juice. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly. Season the sauce with 0.5 teaspoon Salt and 0.25 teaspoon Black Pepper.
7. 7Stir in the 2 tablespoons Parsley, chopped. Serve the Zurcher Geschnetzeltes immediately over the prepared gluten-free Rösti.

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