Keto Beef Stroganoff In The Slow Cooker Food

SLOW COOKER BEEF STROGANOFF

Steps:

• Spray crockpot with nonstick spray. Add beef stew meat, cream of mushroom soup, onion soup mix, and sliced mushrooms. Stir until combined. Cook on low for 6 to 8 hours.
• About 30 minutes before serving, add cream cheese and allow to melt into stroganoff, stirring periodically until completely incorporated. Add sour cream and stir. Add salt and pepper to taste.
• Serve over riced cauliflower (keto and low carb option), egg noodles, or rice. Sprinkle with parsley or thyme.

KETO BEEF STROGANOFF IN THE SLOW COOKER

Steps:

• Place the chuck roast into the slow cooker. The whisk together the water, beef bouillon, garlic and onion flakes and pour over the chuck roast. Cover and cook on high for 4-6 until the roast is tender and falls apart.
• This step is optional but I love my mushrooms this way and feel it adds a lot of flavor. Do this while the roast is cooking after the roast is done.Get out a large skillet and heat to medium heat. Add the butter and mushrooms and saute for about 10 minutes until cold brown like the picture below.**Otherwise you can add the mushrooms right to the slow cooker but use 1/2 the amount of water because the mushrooms will produce water.
• Once the roast is done, take it out of the crockpot and using two fork shred or slice the roast into bite size pieces.
• Before adding the roast back in, add the cream cheese and whisk to combine. Then stir in the sour cream and mushrooms.
• Place the shredded beef back into the slow cooker and let the meat sit for about 5 minutes to soak up the sauce.

SLOW COOKER BEEF STROGANOFF

Steps:

• Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
• Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
• About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.