Low-Oxalate Beef Stroganoff - to try

Slow Cooker (and Keto friendly) Beef Stroganoff

SERVINGS: 6-8

21.2 mg total oxalate, 3.5 mg per serving, 4 net carbs (based on 6 servings), 2.6 mg per serving, 3 net carbs (based on 8 servings)

1 1/2 pounds boneless sirloin steak cut into thin (1/2-inch-thick) 2-inch x 1-inch strips (0)

1/2 tsp sea salt (0.2)

1 tbsp fresh dill (0.7)

1/2 tsp ground white pepper (0.3)

1/2 tsp garlic powder (0.1)

1/2 tsp onion powder (0.9)

10 button mushrooms, sliced (6.7)

1 1/2 cups beef broth (used Swanson 100% All Natural), divided (0)

3 Tbsp GF Worcestershire sauce (3.3)

1 Tbsp Dijon mustard (1)

1/2 tsp psyllium husk, ground (0.2)

*1 cup plain whole milk Greek yogurt (do not use nonfat or it will curdle) (4.8)

1 Tbsp Fresh parsley (optional) for garnish (3)

Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, pepper, garlic powder, and onion powder. Stir to coat the meat.

Add the mushrooms, 1 cup beef broth, Worcestershire sauce, and Dijon mustard. Cover and cook on HIGH for 2 to 4 hours or on LOW for 6 to 8 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cooking time.)

Stir in the Greek yogurt, cover and cook on high for 5 min. Stir the psyllium together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 5 min. Serve over rice, cauliflower “rice” or GF egg noodles and top with fresh parsley as desired.

NOTES:

1. We do not have whole milk Greek yogurt tested, so I used the numbers for Yoso unsweetened Coconut milk Yogurt as coconut milk yogurt is higher in oxalate (just to be on the safe side).

2. I try to make my dishes lower carb friendly, so used psyllium husks and ground it to a powder. You can substitute that with 1/4 cup cornstarch (1 mg oxalate) but will need to increase the cooking time for the slurry an additional 15 min). The overall oxalate only increases to 22 mg, 3.6 mg per serving (based on 6 servings), 2.7 mg per serving (based on 8 servings)

Karla Wiersma TLO