BEEF STROGANOFF SOUP
One of my favorite things to do with my recipes is to take something traditional and transform it into a version most people would never think of. I promise you this soup will be a big hit in your home for years to come. But I should warn you, it is highly addictive.
32 oz. Beef Stock
10 oz. Cremini Mushrooms – Thinly Sliced
1 Medium Onion – Diced
3 Tbs. Garlic – Minced
3 Tbs. Butter
1 ½ lbs. Steak – Thinly Sliced
1 Cup Heavy Cream
1 Cup Sour Cream
2 Tbs. Beef Bouillon Granules
2 Tbs. Dijon Mustard
2. Tbs. Italian Flat Leaf Parsley – Chopped
1 ½ tsp. Onion Powder
1 ½ tsp. Garlic Powder
1 tsp. Dried Oregano
1 tsp. Sea Salt
(2 Tbs. Peace and Love)
Heat slow cooker on high setting.
To the slow cooker, add beef stock and mushrooms and cover.
In a large sauté pan, over medium heat, sauté the onions and garlic in butter, until translucent and soft. Add to slow cooker.
Using the same pan, add the steak to the pan and sear it on both sides. About 1-2 minutes.
To the slow cooker, add steak, heavy cream, sour cream, beef bouillon granules, Dijon, parsley, onion powder, garlic powder, oregano, and sea salt.
Cover and cook on high for 6 hours.
Makes 12 Servings
1 Serving: 1 Cup
1 Serving: 1 Cup
Carbs: 4.5 net g
Fat: 19 g
Protein: 20 g
Prep Time – 30 MinutesCook Time – 6 Hours
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***