How to make Low Carb Beef Stroganoff Soup in the slow cooker
32 oz. / 950 ml Beef Stock
10 oz. /285 g Cremini (or any) Mushrooms – Thinly Sliced
1 Medium Onion – diced or thinly sliced
3 Tbs. Garlic – minced
3 Tbs. Butter*
1-½ lbs. / 680 g Steak – thinly sliced
1 Cup Heavy Cream
1 Cup Sour Cream
2 Tbs. Beef Bouillon Granules
2 Tbs. Dijon Mustard
2. Tbs. Italian Flat Leaf Parsley – Chopped
1 ½ tsp. Onion Powder
1 ½ tsp. Garlic Powder
1 tsp. Dried Oregano
1 tsp. Sea Salt
The ORIGINAL directions are:
Heat slow cooker on high setting. To the slow cooker, add beef stock and mushrooms and cover.
In a large sauté pan, over medium heat, sauté the onions and garlic in butter, until translucent and soft. Add to slow cooker.
Using the same pan, add the steak to the pan and sear it on both sides. About 1-2 minutes.
To the slow cooker, add steak, heavy cream, sour cream, beef bouillon granules, Dijon, parsley, onion powder, garlic powder, oregano, and sea salt.
Cover and cook on high for 6 hours.
WHAT I DID WAS:
I chose not to cook anything ahead of time. I just sliced the onions thinly rather than dicing them, and the steak was already thinly sliced. With 6 hours cooking on high, I didn’t see the need to precook anything. I just threw all ingredients in the slow cooker, gave it a good stir, then covered and cooked on high for six hours.
You can omit the butter if not pre-cooking, or just use half as much.
Makes 12 Servings
1 Serving: 1 Cup. Calories: 293. Carbs: 4.5 net g. Fat: 19 g. Protein: 20 g