Today’s recipe is actually two recipes so you get a bonus 🤗 the first recipe will be for keto cream of mushroom soup and it will be added to your beef stroganoff. For the keto cream of mushroom soup I used a recipe from the home made interest site and you will need:
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Add the butter to a skillet over medium heat and let it melt.
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Once the pan is hot add the mushrooms and cook for 10-15 minutes, until the mushrooms have cook down and released most of their excess moisture.
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Add the onion powder, garlic powder, salt, pepper, and chicken broth to the mushrooms. Stir with a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 5 minutes and then remove 1/3 of the mushrooms (don’t worry about being exact) from the pan setting them to the side.
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Pour the heavy cream into the skillet and then use an immersion blender to puree the soup.It’s ok to leave some mushroom bits but getting a good puree will help thicken the soup. Add the reserved mushrooms back to the soup.
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Continue to cook for 15-20 minutes or until soup has thickened
For the Stroganoff I used a crock pot so that I wouldn’t have to do the coating the steak in flour step like they do in some stews and stroganoffs which adds a bunch of carbs and because the crock pot or insta pot makes it super easy.
I took two pounds of of steak that was cut into strips. You can choose what cut of meat you prefer. I love London broil in stroganoff. I then added my cream of mushroom soup, a large can of chopped mushrooms(drained) and a 16 oz tub of sour cream. I seasoned with beef bouillon,onion flakes and powder and black pepper. I stirred to coat all the steak and then turned on the instapot at the medium slow cooker setting which goes for 4 hours. I served mine over hearts of palm rice.