Stroganoff is de-lish-us. In my opinion anyway. And in the opinion of anyone I’ve ever made it for! Traditional stroganoff uses flour, so by eliminating the flour this dish quickly becomes a keto stroganoff.
I pair this with my deliciously simple cauliflower mash, and can eat this for days reheated.
We use carrot, onion and celery as a base to flavour the sauce, but you don’t have to eat these to really keep your carbs down and can stick to the beef, mushrooms and that delicious, creamy sauce.
The recipe calls for 1/2 cup of dry white wine, which I definitely recommend is included.
A note about beef stock
I am a big believer in using homemade stock or broth whenever possible. Read about the benefits of making your own in my post, 7 Reasons to Include Bone Broth in your Keto Diet. It takes the flavour to the next level compared to the store bought stuff.
Slow Cooker Keto Stroganoff
5 minutes of preparation, and 5 minutes at the end gives you a hearty, flavoursome dinner without any fuss.
- 1 kg Beef Chuck Steak or Gravy Beef, or any other fatty cheap cuts of beef
- 1 brown onion roughly chopped
- 1 carrot roughly chopped
- 2 stalks celery roughly chopped
- 1/2 cup sour cream
The morning prior to serving, chop all vegetables as above and cut the meat into 1 inch cubes.
Combine all sauce ingredients together in a bowl.
Add the onion, carrot and celery to the bottom of the slow cooker. Place the sliced mushrooms on top, followed by the beef.
Pour the prepared sauce on top and cook on low for 8 hours.
When ready to serve, gently stir through the sour cream and let sit for 5 minutes with the lid off the slow cooker.
To keep this keto friendly, leave out the carrot and onion when serving.