Warm and comforting keto beef stroganoff soup. All the classic flavors of a tradition beef stroganoff recipe, but in soup form.
I seriously love soups and stews. Even better when it is low carb soup. 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. Take this keto beef stroganoff soup recipe for example. I’m guessing that keto soup is not the first thing that comes to mind when people think of a beef stroganoff recipe. I promise you this beef stroganoff soup will be a big hit in your home for years to come. But I should warn you, it is highly addictive.
I don’t know about you, but I could eat low carb soup every day, and during every season. In fact, I love soup so much that I wrote and entire book about it. Check out my ebook – Slow Cooker Soups and Stews – 30 Recipes to Keep You Warm During Winter.
In addition to this Keto Beef Stroganoff Soup, Check out some of my other favorite keto soup recipes:
Did you know that I have 5 amazing keto cookbooks out? Check them out here!
Print 
Keto Beef Stroganoff Soup
NOTE: You can skip the steps of pre-cooking the onions, garlic and steak, but I like to do this because it really adds to the depth of flavor of the soup.
- Prep Time: 30 Minutes
- Cook Time: 6 Hours
- Total Time: 6 hours 30 minutes
- Yield: 12 Cups 1x
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Scale
Ingredients
- 4 cups beef stock
- 10 ounces cremini mushrooms, thinly sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tablespoons butter
- 1 teaspoon sea salt
- 1 ½ pounds sirloin steak, thinly sliced (I get my grass-fed meat here)
- 1 cup heavy cream
- 1 cup sour cream
- 2 tablespoons beef bouillon
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 ½ teaspoons onion powder (I use this brand of seasonings)
- 1 ½ teaspoons garlic powder
- 1 teaspoon dried oregano
Instructions
- Heat the slow cooker on the high setting. To the slow cooker, add the beef stock and mushrooms and cover.
- Heat the butter in a large sauté pan, over medium heat. Add the onions and garlic to the pan and sauté until the onion is translucent and the garlic is fragrant. Add them to the slow cooker.
- Sprinkle the sirloin with salt, add it to the pan and sear on both sides, about 2 minutes.
- Add the steak, heavy cream, sour cream, beef bouillon, Dijon, parsley, onion powder, garlic powder, and oregano to the slow cooker. Cover and cook on high for 6 hours.
Notes
For delicious grass-fed and grass finished beef, organic chicken, and pastured pork, check out my friends at Butcher Box. Jon and I have been getting meat delivered from Butcher Box for more than 2 years and it is the best meat we have ever tasted.
Nutrition
- Serving Size: 1 Cup
- Calories: 300
- Fat: 19g
- Carbohydrates: 4.5g net
- Protein: 20g
Keywords: keto soup recipe, keto soups, low carb soup, beef stroganoff recipes, slow cooker recipes, slow cooker soup recipes
What's Popular on the Blog This Week:
Low Carb Eggplant Lasagna with Meat Sauce
30 Minute Meals - 30 Recipes Under 30 Minutes From Start to Table
Keto Chili Dog Pot Pie Casserole
20 Low Carb Egg Free Breakfast Recipes
Paprika Roasted Radishes with Onions - Low Carb, Gluten Free, Paleo
28 Grab & Go Egg Muffin Breakfast Recipes - Low Carb, Gluten Free
Craveable Keto Cookbook
20 Best Low Carb Pizza Recipes
Bruschetta Stuffed Avocados
Oven Roasted Basil Parmesan Tomatoes
Pumpkin Spice Boosted Keto Coffee
I left my heart in the Temecula Valley
Jennifer and Jeff says
Sounds great! I can’t wait until this winter and cooler weather. Definitely going to make this!
Thanks,
Jennifer
Erica Kovacs says
I have some leftover steak, now I know what we’ll be having for dinner tonight!
Unknown says
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!
Kyndra Holley says
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.
Anonymous says
mmmmm that was awesome, just had it for dinner. A ton of good flavours.
Anonymous says
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.
Anonymous says
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!
Kyndra Holley says
I bet that would work just fine. But I would probably add the cream in once you got home.
Deanna S says
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. :\
Kyndra Holley says
What type of meat did you use? That could definitely make a difference.
Amy Hollands says
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
jonessa says
I am hoping to make this over the weekend. Do you think stew beef would work? What type of meat do you usually use.
Peace Love and Low Carb says
I think stew beef would work. It may be a little tougher than other meats though.
Lisa says
I made a double batch of this today for my big family! They absolutely LOVED it!! THANK YOU!
Dianna says
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.
Lola says
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.
okonkwosyams says
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.
Anna says
Your recipes look delicious! Any idea if this soup would freeze well? If not, any suggestions for one that would?
Di says
Sounds delish.i live alone do you know if this will freeze ok?
Becca says
I wonder if there is a way to substitute the dairy ingredients in this recipe with something like coconut milk or something?
Mark Davies says
One of the best soups I’ve had. Delicious!
PETER RIZZO says
Just put this in the crock pot, can’t wait to have it!!!!!
Peace Love and Low Carb says
Can’t wait to hear how you like it.
Catharine stefanek says
HAS anybody made this in an instant pot? If so what time? Thanks
Rich B says
I used an Instant Pot and used pre cut stew meat. I added the heavy cream and sour cream at the end of cooking. I also added 1/2 tsp. Of xantham gum to thicken the soup just slightly. Turned out very good!
Kelly says
How long and what setting did you use for the Instant Pot?
Kit Gilligan says
I have this cooking right now! I can barely , it smells so good!
Betsy says
Divine! 5 out of 5!! Did it stove top method, pan fried steak first, let rest, cut in thin slices and put in at end of cooking soup. Perfect! Deglazing steak pan w a bit of beef stock to add to soup is great too. Love, love the flavors here!!!
Victoria Skelly says
made this stove top and it was delicious… however, i put the recipe into my fitness pal and it came out as 541 calories… there were 5200 calories in the steak alone… your thoughts??
★★★★★
Jane says
Can I make this in my Insta-Pot? If so dose anyone have directions to do this. thanks !
Lynne says
This was absolutely the cat’s meow! The best tasting soup I’ve had in a very long time and easy to make too. Thank you Kendra for all your wonderful recipes and for sharing everything.
★★★★★
Anna S says
Made this today in the Instant Pot and it was delicious! I used pre-cut stew meat and sauteed the onions and garlic in the butter on SAUTE mode, then pushed the garlic and onions to the outside edges and seared the meat in the middle of them. Then threw everything else except the cream and sour cream in, put the lid on and used the MEAT/STEW option and natural release. Then I added the dairy at the end and turned SAUTE back on for a few minutes to warm it through and thicken it a bit. It was awesome and the meat was super tender! Thanks for a great recipe!
★★★★★
Angelina says
I made this and it’s delicious! I did a few tweaks so it’s Dairy free. I used butter-flavored coconut oil in place of butter, coconut cream in place of heavy cream, and Culina DF yogurt plus ACV in place of sour cream. Also, I used my instant pot, stew setting, as suggested by another comment, and left the cream and yogurt out till after it had cooked. So yummy, and the meat is super tender!
★★★★★
Kyndra Holley says
I love this! Thanks for coming back to share you tips and tricks for making it dairy free. I appreciate it and I know others will as well.
Lori says
Made this tonight using a pound of beef Short Rib meat that I had cooked in the crock pot last night, plus the 2 cups of broth that they cooked out. Cooked everything in a large frying pan on the stove. Took about a half hour. Was absolutely Delicious! Will definitely be making this again! Glad that this recipe has been around for a while. Thanks Kyndra!
★★★★★
Sharon says
This was very good! I used hamburger as that is all I had on hand. I subbed stone ground brown mustard as we do not care for Dijon. I also added 1 Tbsp or Worcestershire sauce. We are carb free so i spiraled a zucchini that I slightly roasted and we poured our soup over our “noodles” in our bowls. Thank you so much for sharing! It was delish! I have been craving stroganoff but since we don’t do noodles anymore I decided to look for a good soup recipe. Yours is a keeper!!
★★★★★
Jenna says
When you say “thinly sliced” do you mean deli thin? is 1/4 inch thin enough?