This classic dish is named after a nineteenth-century Russian diplomat, Count Paul Stroganov. On a keto diet, it is especially tasty served over zucchini noodles or Cauliflower Mash (this page).
SLOW COOKER SIZE: MEDIUM
3 tablespoons olive oil
1 boneless beef chuck roast (about 2 pounds), cut into cubes
½ teaspoon salt
½ teaspoon ground black pepper
1 medium onion, chopped
4 garlic cloves, minced
2 cups sliced white button mushrooms
1 cup beef broth
2 tablespoons arrowroot powder
1 cup full-fat sour cream
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2.Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and season with salt and pepper. Brown the beef on all sides, 4 to 6 minutes. Place in the slow cooker. Add the onion, garlic, and mushrooms and stir to combine. Pour in the broth.
3.Cover and cook on Low for 6 to 8 hours. Remove about ½ cup liquid from the slow cooker and whisk in the arrowroot. Return the arrowroot mixture to the slow cooker and whisk to combine. Cover and cook on High for about 10 to 15 minutes to allow mixture to thicken.
4.Whisk in the sour cream. Serve warm.
PER SERVING: 398 CALORIES ★ FAT 31 G (70%) ★ NET CARBS 4 G (4%) ★ PROTEIN 24 G (24%)
