Keto Slow Cooker Beef Stroganoff
Keto slow cooker beef stroganoff with tender beef strips, mushrooms and a sour cream and Dijon sauce, served over buttered cabbage ribbons instead of noodles.
Ingredients
- 2 lb beef sirloin sliced into strips
- 2 tbsp butter
- 16 oz mushrooms sliced
- 1 large onion sliced
- 3 cloves garlic crushed
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 1 tsp xanthan gum
- 1 cup sour cream at room temperature
Instructions
- Brown the beef in the butter over high heat, in batches.
- Add it to the slow cooker with the mushrooms, onion, garlic, broth and Dijon.
- Cover and cook on LOW for 7 hours.
- Whisk the xanthan gum into a ladle of the hot liquid and stir it back in.
- Turn the slow cooker off. Stir two ladles of hot liquid into the sour cream to warm it, then stir it all back into the pot. Cold sour cream added straight to a hot pot will split.
- Serve over buttered cabbage ribbons or shirataki noodles.
Notes
Per serving: 6g net carbs, 36g protein, 33g fat, 473 calories. Calculated from the ingredient list using USDA data.