This low carb beef stroganoff, using the slow cooker, ticks all the boxes. Fast to prepare, low carb, cooks all day, tender, incredibly tasty, uses stewing steak rather than fillet steak, easy.
Low carb Beef Stroganoff – in the slow cooker
If you have a busy day and want something to come home to, this is the one. Walk in the door late at night, and the smell of low carb beef stroganoff welcomes you.
Beef stroganoff is traditionally served with pasta, but rather than that stodgy filler which adds zero nutrition, serve with vegetables. We have ours with sliced green beans, broccoli and cauliflower.
By giving up pasta, you cut your carbohydrate intake and double (or even triple) your veggies. Add sour cream or cream cheese to the low carb beef stroganoff before serving, and place the sour cream/cream cheese on the table for the vegetables too. Sprinkle with parsley.
One of the top low carb recipes, and the easiest. Beef stroganoff in the slow cooker.Click To TweetMany cookbooks instruct to pre-brown the onions, garlic and meat before adding to the slow cooker. I have found it makes very little difference.
I do it the cheats way and just place all the ingredients in the slow cooker and stir. I have tried both methods, and really there is little to gain, but you save at least half an hour of preparation and cleaning up dishes.
If you have a busy day and won’t be in until late, you want the easiest meal possible. I’m also guessing on such a busy day, there are other things you would rather be doing than frying onions, garlic and meat in the morning.
Low Carb Beef Stroganoff
Slow cooker low carb beef stroganoff can be put on in the morning and it will be ready when you come home.
Ingredients
- 1 brown onion sliced and quartered
- 2 cloves garlic crushed
- 2 slices streaky bacon diced
- 500 g beef, stewing steak cubed
- 1 tsp smoked paprika
- 3 tbsp tomato paste
- 250 ml beef stock
- 250 g mushrooms quartered
Instructions
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Place all the ingredients in the slow cooker.
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Mix.
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Set on LOW for 6-8 hours or HIGH 4-6 hours.
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Serve with sour cream/cream cheese.
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Mary wood says
I made this today … it was delicious!!! … thanks so much.
marty says
browning onions and garlic absolutely make a difference. Otherwise you’re trapping the juices in there and not allowing them to draw out their natural sugars and you’re losing that in their flavour. What nonsense to claim there’s no difference. This isn’t a bad start but it’s not nearly complex enough for a 4 or 8 hour cook. good for basics but needs some work imo
Kelly says
I know this recipe serves 6, but what is the size of each serving?
Libby www.ditchthecarbs.com says
The recipe served into 6 bowls. I don’t measure how many cups each recipe makes, it would drive my family bonkers while they wait for their dinner 😉
Martin Shepherd says
I wasn’t expecting much from this recipe because of the simple ingredients, but I’ve made it today and it was absolutely amazing.
I added a couple of chopped carrots because I’m OK with slightly more carbs. There was a bit to much liquid once cooked so I strained it off and reduced it in a separate pan before adding back.
You were also right about putting the ingredients straight in without browning first. It didn’t make any difference whatsoever and was bursting with flavour.
For anyone reading this, I definitely recommend topping it with sour cream as suggested in the recipe. It takes it to another level.
Anyway, just wanted to say thank you for sharing. This recipe is going to be one of my regular dishes from now on.
Libby www.ditchthecarbs.com says
Thanks Martin, I love your low expectations for my recipe 😉 but I’m glad you loved it. And yes, the sour cream takes it to another level, otherwise it’s a beef and mushroom goulash!
Beck Spicer says
Have you tried making this with bone broth instead of stock?
Libby www.ditchthecarbs.com says
Yes, that would work.
Beck Spicer says
Thanks! I made it today…I used some beef stock and then added a few spoonfuls of chicken bone broth. Just finished eating it and it was delightful, and packed with flavour, thanks for the recipe! (I’m about to upload a photo of my version to my Insta account: spicer_grub 👍🏼)
Janine says
This recipe is sensational! Have just made it for a cold Winter’s day in Victoria, and it is absolutely delish!! Thank you for posting this. Keen now to try some of your other recipes!!
Libby www.ditchthecarbs.com says
Thank you, what a lovely review 🙂
Adam Stephenson says
Made this tonight and it’s superb.
Cheree says
Works great in an electric pressure cooker as a last minute meal, too! Use the brown function, start with the bacon, add onions and garlic. Add in the rest of your ingredients, except sour cream, then cook at regular pressure for 30 minutes.
Libby www.ditchthecarbs.com says
I seriously need to buy a pressure cooker, or One Pot. Thanks for the tips. I love any excuse to go and get more kitchen gadgets 🙂
Elissa says
Does the calorie/fat count include the sour cream /cream cheese?
Libby www.ditchthecarbs.com says
No as I have seen the huge variation of how much sour cream some people add to their stroganoff. From a homeopathic dose, to almost entirely topped in sour cream.
Donna DeFazio says
Hi!! I’m new to your website (I found you through your instagram page) and I am beyond excited to try these recipes!! I’ve always been ‘carb sensitive” and have tried many low carb recipes that just don’t work. I’m especially excited to try the Fathead recipe for pizza and nacho chips. What a wonderful base for other recipes as well! Thanks for all the wonderful content and I’ll be sure to come back and let you know how my experiments turn out!!!
Sue Turner says
how does this hold up when frozen after preparing? i want to make a large batch then freeze individual servings for quick dinners. thanks!
Libby www.ditchthecarbs.com says
Freeze individual portions, defrost as you require them and reheat thoroughly. I would reserve adding the sour cream until after it has been reheated. It might make the sauce split if reheating with the sour cream already mixed in.
Yvonne van der Westhuizen says
Hi Libby
Love your recipe’s
I want to make the strogonoff but dont have smoked paprika?
Please help!!
Regards
Libby www.ditchthecarbs.com says
Even plain paprika would do the trick.
Denise says
What is a brown onion
Libby www.ditchthecarbs.com says
I think others may call it a white onion in the states. We call it brown because it has a brown skin.
Dagny says
No, the yellow onion has a brown skin. The white onion has white skin. You prob meant yellow.
carol says
Does any liquid go into this.
Libby www.ditchthecarbs.com says
Yes, the recipe calls for 250ml (1 cup) beef stock.
Leanne says
Is the bacon just actual Bacon?
Libby www.ditchthecarbs.com says
Yes, any bacon would do. It adds a lovely smokey flavour to the low carb beef stroganoff.
Grandi says
😊 What we call bacon in the US is called streaky bacon in the UK. What they call bacon, we call Canadian bacon. I read an article about this, they have even more types of “bacon”, but you get the idea.
Angela says
I totally cheat and use ground beef for my stroganoff. Not sure it would hold up to the crock pot. This has made our line up for next week.
Chez says
Would love to make this but don’t have a slow cooker. Is it do-able somehow in a regular oven?
Libby www.ditchthecarbs.com says
Absolutely. Jus pop it in the oven at 180c/350F for an hour. Or you could use better steak (not stewing steak) and cook on the stove top for 45 minutes simmering away.
RayK says
You can put all the ingredients in a pot in a slow oven (225-250F) for 5-8 hours. If you have a timer on the oven, freeze all the ingredients and put them in the pot frozen and set the timer to start so that your dinner will be finished when you get home. This works for pot roast, too.
Misty says
What is the general serving size.
Libby www.ditchthecarbs.com says
Serves 6
Linda Aulick Whyte says
What could I use instead of tomato paste? No tomatoes for me
Libby www.ditchthecarbs.com says
You could actually omit it, or possibly add some stock for added flavour and depth.
Anna Funnell says
I made this last night and the whole family thought it was yummy, even my nine year-old who doesn’t like stews! I think it was the cream cheese that swung it for him, and the sour cream that swung it for us – that definitely gave it an extra something and we loved it. Looking forward to the leftovers today and making it again soon!
Angela says
What does the “c” denote in “1/4 c tomato paste?
Libby www.ditchthecarbs.com says
Cup. Take a look at my conversion charts also.
Lifeblooming says
Sounds delicious and perfect for these cooler months. I’ll be giving it a go soon!
Libby www.ditchthecarbs.com says
Thanks Lisa. I’ve got the slow cooker on as I type, and will be loading more winter warmers soon.