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Veal Stifado with Zoodles

Roberta Kapsalis
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Keto Mediterranean
Servings 4

Ingredients
  

  • 500 g (1 pound) cubed veal neck you can use beef too
  • 4 cloves fresh garlic
  • 1 tsp sea salt
  • 2 tbsp goat, sheep or buffalo butter you can use grass-fed cow's butter
  • 1 tbsp red paprika powder
  • 1 tsp dry oregano
  • 1 tsp Ceylon cinnamon
  • 2 whole bay leaves
  • 2 tbsp olive oil
  • 1 tbsp dried parsley you can use freshly chopped
  • 1 tsp red, black and white pepper mixture freshly ground

Zoodles

  • 150 g (7 oz) zucchini cut into zoodles
  • 1 tbsp goat, sheep or buffalo butter you can use grass-fed cow's butter
  • 1 pinch sea salt
  • 1/2 tsp turmeric
  • 1/3 tsp black pepper freshly grated
  • 1 tsp dried dill

Garnish

  • 2 tbsp aged goat cheese (you can use parmesan) freshly grated

Instructions
 

  • Finely chop the garlic and saute it in a deep skillet or a wok with butter. Add cubed veal and stir with a wooden spoon until the meat is brown from all sides. Now add red paprika powder, sea salt, cinnamon and oregano. Keep steering. 
  • Pour 1/2 cup of warm water over the meat, add 2 bay leaves, cover the skillet with a lid and cook for 10 minutes at medium temperature. Stir occasionally and add more water if needed. Cook for another 10 minutes.
  • At the end of cooking, remove the Stifado from the heat, add olive oil and stir. Now add black pepper and dried parsley.
  • For the zoodles, peel and cut the zucchini with a spiraliser or a vegetable peeler. melt the butter and gently sauté the zoodles in it. Add all the spices and be very careful with stirring so that the zoodles don't break. They don't need more than 3 minutes to be ready. 
  • Serve the zoodles as a side dish to your Stifado: Sprinkle with freshly grated aged goat cheese, parsley or dill. 

Notes

If you are not strictly Keto but you still eat low carb, you can add a few small onions and use red dry wine instead of water. 
Keyword Stifado