One of my favorite things to do with my recipes is to take something traditional and transform it into a version most people would never think of. I promise you this soup will be a big hit in your home for years to come. But I should warn you, it is highly addictive.
Check out some of my other favorite keto soup recipes:
- Creamy Reuben Soup
- Smoked Sausage, Cheddar Beer Soup
- Keto Chicken Cordon Bleu Soup
- Creamy Turkey Taco Soup
- Buffalo Chicken Soup
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INGREDIENTS
32 oz. Beef Stock
10 oz. Cremini Mushrooms – Thinly Sliced
1 Medium Onion – Diced
3 Tbs. Garlic – Minced
3 Tbs. Butter
1 ½ lbs. 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
(2 Tbs. Peace and Love)
DIRECTIONS
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.
Makes 12 Servings
1 Serving: 1 Cup
1 Serving: 1 Cup
Calories: 293
Carbs: 4.5 net g
Fat: 19 g
Protein: 20 g
Prep Time – 30 Minutes
Cook Time – 6 Hours
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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Sounds great! I can’t wait until this winter and cooler weather. Definitely going to make this!
Thanks,
Jennifer
I have some leftover steak, now I know what we’ll be having for dinner tonight!
Hey — wondering if the 3 TABLESPOONS of minced garlid plus 1.5 teaspoons garlic powder is a typo? This would be super, super garlicky! Can’t wait to try it, though!
Not a typo. I am just a crazy garlic fanactic. You can always cut back the amount though and I’m sure it will still taste great.
mmmmm that was awesome, just had it for dinner. A ton of good flavours.
I’m also adding 3/4 cup red wine and a few baby carrots that were hiding in the veg bin. Sauteed lightly in the steak juices, then added. I DID not have the beef bouillon on hand, so added a dash of Worcestershire sauce. Crossing fingers.
Would it work to cook on low all day? I want to put this on before going to work so it would be cooking for about 11 hours. Thanks in advance!
I bet that would work just fine. But I would probably add the cream in once you got home.
I made this a few days ago, and the steak strips came out tough and chewy. It’s the first recipe from your site that didn’t go well (LOVE the others I’ve tried, btw). Any ideas on what might have gone wrong? As far as I know, I followed the instructions to the letter. :\
What type of meat did you use? That could definitely make a difference.
Whenever I worry that that might happen, I braise the meat and onion and liquid on a low low heat for an hour and half. Seems to really help! Sometimes, a cheaper cut can taste just as good with the extra “slow and low” cooking time. Helps absorb the other flavors too
I am hoping to make this over the weekend. Do you think stew beef would work? What type of meat do you usually use.
I think stew beef would work. It may be a little tougher than other meats though.
I made a double batch of this today for my big family! They absolutely LOVED it!! THANK YOU!
What kind of meat would you recommend for this dish? I definitely don’t want a tough or chewy beef strips in the dish, especially after cooking it for 6 hours.
I made this over the weekend and it turned out fantastic! Really rich and flavorful. The only thing I did differently was dice the mushrooms and meat into bite size pieces, so everything would fit nicely on my spoon. I haven’t had beef stroganoff in years, Thank you for sharing this awesome recipe.
This was another hit at our house and with our several children. So tasty! I made it a bit more child-friendly by serving it over some brown rice and quinoa fusilli (I’m not too worried about low carb for the kiddos), and it was excellent. Thank you. I will definitely be making this again.
Your recipes look delicious! Any idea if this soup would freeze well? If not, any suggestions for one that would?
Sounds delish.i live alone do you know if this will freeze ok?
I wonder if there is a way to substitute the dairy ingredients in this recipe with something like coconut milk or something?
One of the best soups I’ve had. Delicious!
Just put this in the crock pot, can’t wait to have it!!!!!
Can’t wait to hear how you like it.
HAS anybody made this in an instant pot? If so what time? Thanks