Keto Dinner | Low Carb Beef Stroganoff

Keto Dinner | Low Carb Beef Stroganoff

Stroganoff   October 21, 2019

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.

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.

You knew you could make meatloaf in the slow cooker, right? You can make almost anything in the slow cooker. I didn’t get too creative with this recipe. For the meatloaf, I used my Slow Cooker Paleo Meatloaf & Potatoes recipe minus the potatoes and swapped out the spinach for kale. Because I had kale and not spinach.

I guess I should title this, bacon-wrapped meatloaf…with eggs. Yes, I put hard-boiled eggs in my meatloaf. I call it ‘meal prep meatloaf‘. I started making my meatloaf this way for my husband to eat during his triathlon training season. During training season his diet is a combination of whole 30, paleo, keto, low carb, lchf, etc. This meatloaf is perfect for all of those lifestyles. And according to my guinea pig (the husband), it’s delicious. You don’t have to add the hard-boiled eggs to this but I highly recommend you do.

Low Carb Beef Stroganoff

Prep Time: 15 mins

Cook Time: 6 hrs

Total Time: 6 hrs 15 mins

Servings: 4

Total Carbs: 8g

Fibre: 1g

Ingredients

Metric - Cups/Ounces

• 3 tbsp tomato paste
• 250 ml beef stock
• 2 slices streaky bacon diced
• 500 g beef, stewing steak cubed
• 1 tsp smoked paprika
• 250 g mushrooms quartered
• 1 brown onion sliced and quartered
• 2 cloves garlic crushed

Instructions

1. First, Place all the ingredients in the slow cooker.
2. Second, Mix.
3. Next, Set on LOW for 6-8 hours or HIGH 4-6 hours.
4. Serve with sour cream (optional).

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Healthy Recipes | Syn Free Beef Stroganoff

Healthy Recipes | Syn Free Beef Stroganoff

Stroganoff   September 13, 2019

Easy homemade Syn Free Beef Stroganoff – a firm family favourite, perfect with rice or noodles.

To keep this syn free I use yoghurt, but if you have a few syns spare you can also use low-fat cream cheese. I’ve made this both ways, depending on how much syns I have spare for the day and it’s equally delicious. 

To keep this syn free I use yoghurt, but if you have a few syns spare you can also use low-fat cream cheese. I’ve made this both ways, depending on how much syns I have spare for the day and it’s equally delicious. 

To keep this syn free I use yoghurt, but if you have a few syns spare you can also use low-fat cream cheese. I’ve made this both ways, depending on how much syns I have spare for the day and it’s equally delicious. 

So how do we make this rich creamy sauce diet friendly? It’s easy peasy! Most of the ingredients remain exactly the same – simply replace butter with a low-calorie cooking spray such as Fry Light, leave out the brandy and swap the sour cream for fat-free Quark cheese.

Beef Stroganoff eventually became popular around the world and with good reason: it is freaking delicious! You can find many versions of this recipe, most are made with beef but there’s Chicken Stroganoff, Mushroom Stoganoff and even vegan Stroganoff versions.

Syn Free Beef Stroganoff

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• splash of balsamic vinegar
• approx 6 tablespoons of fat free natural yoghurt/fromage frais (remove from fridge a couple of hours before cooking to bring to room temperature)
• Spray oil
• Freshly chopped Italian Parsley
• 1 teaspoon of dijon mustard (0.5 syns)
• 1 tablespoon of freshly chopped thyme (or use 1 tsp dried)
• salt and pepper to season
• 1/2 teaspoon of paprika
• splash of worcestershire sauce
• 400g lean beef tenderloin or lean sirloin steak, sliced into thin strips
• 1 large onion, halved and sliced thinly
• 3 cloves of garlic, crushed
• 10 button mushrooms, sliced thinly
• 400ml of beef broth
• 2 tablespoon of tomato puree

Instructions:

1. First, Heat a non stick frying pan and spray with some spray oil, add the beef tenderloin, season with salt and pepper and cooked until it starts to go golden. Remove and set aside.
2. Second, Add the thyme to the beef stock.
3. Next, Add the onions, garlic and mushrooms and couple of tablespoons of the stock to the frying pan and keep on a high heat to cook until golden, as the stock reduces keep adding more, repeating the process until only a 1/4 of the stock remains and the onion and mushrooms are nicely caramelised.
4. Return the beef tenderloin back to the pan along with the rest of the stock and a splash of worcestershire sauce, balsamic vinegar, tomato puree, paprika and mustard. Simmer until sauce has almost reduced, remove from heat and stir in the yoghurt.
5. Serve topped with some freshly chopped Italian parsley.
6. This dish can be served with rice, pasta or potatoes for an Extra Easy day, or serve with your choice of cauli rice or your choice of speed vegetables for an Original day or SP day.

 

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