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.
Other soup recipes you might enjoy:
Keto Cookbooks and Meal Plans
- Craveable Keto Cookbook
- Dairy Free Keto Cooking
- Keto Happy Hour
- 30 Minute Ketogenic Cooking
- Primal Low Carb Kitchen
- Keto Desserts
- Low Carb Slow Cooker Soups and Stews
- Keto Savory Side Dishes
- Keto Condiments Dressings and Sauces
- 14 Weeks of Low Carb and Gluten Free Meal Plans
Keto Beef Stroganoff Soup
- Total Time: 6 hours 30 minutes
- Yield: 12 Cups 1x
Description
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.
Ingredients
Units
Scale
- 4 cups beef stock
- 10 ounces cremini mushrooms, thinly sliced (Click HERE to get up to 40% off produce)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tablespoons butter
- 1 teaspoon sea salt
- 1 ½ pounds sirloin steak, thinly sliced (Click HERE to get FREE steak, chicken, or ground beef for a year)
- 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
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Heat the slow cooker on the high setting. To the slow cooker, add the beef stock and mushrooms and cover.
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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.
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Sprinkle the sirloin with salt, add it to the pan and sear on both sides, about 2 minutes.
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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.
- Prep Time: 30 Minutes
- Cook Time: 6 Hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 300
- Fat: 19g
- Carbohydrates: 4.5g net
- Protein: 20g
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.
Lisa says
I made a double batch of this today for my big family! They absolutely LOVED it!! THANK YOU!
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 used stew meat in mine. It was tender. I sliced the cubes into thin pieces first though. This was a really great soup. So tasty.
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
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.
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
mmmmm that was awesome, just had it for dinner. A ton of good flavours.
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.
Erica Kovacs says
I have some leftover steak, now I know what we'll be having for dinner tonight!
Jennifer and Jeff says
Sounds great! I can't wait until this winter and cooler weather. Definitely going to make this!
Thanks,
Jennifer