EASY low-carb keto beef stroganoff (6.5g NET carbs) is quick and easy to throw in your slow-cooker. Serve with mashed cauliflower and sour cream is the perfect mid-week family meal.
If you have a busy day and want some comfort food 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.
Serve this keto beef stroganoff with a cauliflower mash and a dollop of sour cream. It's the perfect end to a busy day.
This low-carb keto beef stroganoff is made using the slow cooker and ticks all the boxes. This dish comes together quickly then cooks all day for a tender, incredibly tasty dinner.
How to cook stroganoff in the slow-cooker
Crock pot beef stroganoff is easy to make. Don't let anyone tell you otherwise! Many cookbooks instruct to saute or fry the onions, garlic, and meat before adding to the slow cooker.
I have found it makes very little difference to the taste or the texture of this dish.
The keto beef stroganoff recipe below will show you how to make stroganoff the cheats way. You simply place all the ingredients in the slow cooker, stir, and cook!
I have tried both methods, and there is little to gain, but you save at least half an hour of preparation and cleaning up dishes by following this easy method.
To make keto beef stroganoff in the crock pot all you need to do is:
- Place all the ingredients in the slow cooker.
- Set on LOW for 6-8 hours or HIGH 4-6 hours.
- Serve with sour cream (optional).
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.
Ingredients you need
The ingredients for this savory comfort food are simple. All you need to have is:
- Onion - yellow onion (brown onion) works best.
- Garlic - crushed garlic is best but garlic powder will work too.
- Bacon - fatty cuts work best. It's called "streaky bacon" here because of the streaks of fat marbled through. It's also called side bacon.
- Beef stewing steak - you can try other cuts like sirloin steak but this is one of the most inexpensive and it works very well.
- Smoked paprika - make sure to get the smoked variety as it adds rich flavour.
- Tomato paste - you save carbs by using tomato paste rather than canned tomatoes. Tomato paste is higher in carbs but you only need a small amount.
- Beef stock - or beef broth adds an extra salty punch of beef.
- Mushrooms - adds the traditional flavour and are naturally low-carb.
How to make keto beef stroganoff
Making this low-carb beef stroganoff recipe couldn't be more simple!
First, prep your veggies. The onions will need to be sliced and quartered, and the mushrooms will need to be quartered as well.
Then, cube up your stewing steak and dice up the bacon. Small pieces work better than large chunks.
Place all of the ingredients in the crock pot, then pour beef broth over the top.
Give everything a good stir.
Then, all you have to do is let the crock pot do its magic! This beef stroganoff recipe does best when you cook it on low for 8 hours, but if you are in a hurry you can set it to high heat for 4-6 hours.
How to serve
There are so many ways to serve this keto beef stroganoff recipe! A few of my favorites to enjoy with this dish include:
Add sour cream or cream cheese to the low-carb beef stroganoff before serving, and place the sour cream or cream cheese on the table for the vegetables. Sprinkle with some chopped fresh parsley.
Want to change it up a bit?
- ground beef stroganoff - why not try making this dish as ground beef stroganoff? To do this, you'll need to cook the meat before you add ground beef to the slow cooker. Don't put it in raw!
- spicy - like it hot? Add some cayenne pepper or a few dashes of hot sauce to this beef stroganoff.
This delicious meal is a good one to prep ahead of time. You can store beef stroganoff in a container in the fridge for about 3 days.
Or, you can freeze beef stroganoff too. Simply place it in a freezer-safe meal prep container, and place in the freezer. It will last about 3 months.
To reheat beef stroganoff, you can microwave or cook over the stovetop on medium-high heat.
What are the best keto side dishes?
Beef stroganoff is traditionally served with pasta, but rather than that stodgy filler that adds zero nutrition, you can serve this delicious beef dinner with low-carb vegetables instead. The easiest side dishes for a mid-week dinner are mashed cauliflower and steamed broccoli.
You can also make a "pasta" out of zucchini noodles or cabbage noodles. Or, choose to make cauliflower rice or mash instead.
You cut your carbohydrate intake and double (or even triple) your veggies by giving up pasta.
You can choose from 21+ low-carb and keto side dishes to serve with beef. They are all family-friendly recipes and all are gluten-free.
From gluten-free garlic bread, mashed cauliflower (4 flavours that even children love), or baked broccoli with cheese. The whole family will love these and not realize their usual bread, pasta, and rice are missing.
However you serve it, don't forget the sour cream! It adds a rich creamy flavour to the dish. I like to stir it in with the broth and make a sour cream sauce. Yum!
Beef Stroganoff FAQs
Traditional beef stroganoff is served with high-carb mashed potatoes and thickened with wheat flour, this low-carb version is served with mashed cauliflower and naturally thickened.
The longer the stroganoff cooks, the more it will thicken. But, if you want to speed the process up you can make a keto roux by adding some xanthan gum.
You can convert this crockpot recipe into a stove top one. Place all the ingredients in a dutch oven or large stewpot, then cook over medium low for 6 hours.
Yes, once you learn how to cook beef in the Instant Pot, you will realise how quick and easy dinner can be. It makes any tough cut of beef into a tender casserole in under 30 minutes.
The nutritional information per serving is 6.5 g net carbs, 33.3 g protein, 11 g fat, and 267 calories.
Yes, simply don't garnish with sour cream but add crispy bacon pieces and herbs instead.
Any type of casserole beef will work, such as chuck steak, rump steak, sirloin steak, flank steak, stewing steak, or even ground beef if you're in a hurry.
Yes, you can place all your raw ingredients inside the slow cooker and store them in the fridge for up to 3 days before you need to cook. Alternatively, once cooked and completely cooled, store in the fridge for up to 3 days.
Yes, it can be stored in the freezer in an airtight container for up to 3 months.
Place the bowl f the slow-cooker in your slow-cooker and turn on high for 2 hours or reheat in a saucepan or in the oven until thoroughly hot. Reheat time will vary on how much you are heating. Add the sour cream to garnish.
You can use the microwave, however, it does have a tendency to make the gravy and sauce separate.
More slow-cooker recipes
When the weather gets colder, or you want a quick and easy healthy mid-week family dinner, these recipes are perfect.
- Low-carb pumpkin chicken curry in the slow-cooker
- Slow-cooker keto beef rendang
- Slow-cooker bacon keto wrapped meatloaf
- Slow-cooker low-carb buffalo chicken
- Slow-cooker keto pulled pork
- Keto chicken burrito bowls in the slow-cooker
Please rate this recipe.
Low Carb Beef Stroganoff Recipe
- 1 onion sliced and quartered
- 2 cloves garlic minced crushed
- 2 slices bacon diced
- 500 g (1.1 lb) beef, stewing steak cubed cubed
- 1 teaspoon smoked paprika
- 3 tablespoon tomato paste
- 250 ml (1 cup) beef stock
- 250 g (8 oz) mushrooms quartered
- Place all the ingredients in the slow cooker.
- Set on LOW for 6-8 hours or HIGH 4-6 hours.
- Serve with sour cream (optional).
YOUR HOLIDAY PANTRY & GIFT GUIDES
Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
did just as outlined and threw everything in the crockpot raw and unbrowned. Made a double batch and served over steamed cauliflower then mixed in a heaping spoon of sour cream in the bowl- YUM and paased the husband test. Will be making again 😀
If it passed the husband test, you're onto a winner!
Yum! So easy too. Popular with whole family, will become a regular addition, thank you!!
Roxanne Korte Ruckmar
While this recipe is very good, it s not a stroganoff. Stroganoff has a white, creamy sauce. No tomatoes.
I agree - with the paprika it is really a goulash
Larousse Gastronomique lists Stroganoff as a cream, paprika, veal stock and white wine recipe. The Brazilian variant includes diced beef or strips of beef (usually filet mignon) with tomato sauce, onions, mushrooms and heavy cream. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef. It is commonly served with a side of shoe-string potatoes and white rice. In Brazilian Portuguese it is called Strogonoff or Estrogonofe. We are a global website and everyone makes stroganoff (and every recipe) slightly differently. No one can say theirs is right or wrong, just beautifully different and multicultural 🙂
Im just curious where the sugar comes from?
It says sugar free? Would that be from the sour cream
There will be some naturally occurring sugars in the mushrooms and sour cream.
Also in tomato paste.
I made this today ... it was delicious!!! ... thanks so much.
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
I know this recipe serves 6, but what is the size of each serving?
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 😉
Doesn't it say serves 4? I just want to make sure my macros are correct.
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.
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!
Have you tried making this with bone broth instead of stock?
Yes, that would work.
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 ??)
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!!
Thank you, what a lovely review 🙂
Made this tonight and it's superb.
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.
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 🙂
Does the calorie/fat count include the sour cream /cream cheese?
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.
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!!!
how does this hold up when frozen after preparing? i want to make a large batch then freeze individual servings for quick dinners. thanks!
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
Love your recipe's
I want to make the strogonoff but dont have smoked paprika?
Even plain paprika would do the trick.
What is a brown onion
I think others may call it a white onion in the states. We call it brown because it has a brown skin.
No, the yellow onion has a brown skin. The white onion has white skin. You prob meant yellow.
Does any liquid go into this.
Yes, the recipe calls for 250ml (1 cup) beef stock.
Is the bacon just actual Bacon?
Yes, any bacon would do. It adds a lovely smokey flavour to the low carb beef stroganoff.
? 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.
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.
Would love to make this but don't have a slow cooker. Is it do-able somehow in a regular oven?
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.
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.
What is the general serving size.
Linda Aulick Whyte
What could I use instead of tomato paste? No tomatoes for me
You could actually omit it, or possibly add some stock for added flavour and depth.
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!
What does the "c" denote in "1/4 c tomato paste?
Cup. Take a look at my Cooking Conversion Charts also.
Sounds delicious and perfect for these cooler months. I'll be giving it a go soon!
Thanks Lisa. I've got the slow cooker on as I type, and will be loading more winter warmers soon.