low-carb beef stroganoff soup

Last weekend had me fully embrace early summer sunshine and 25 degrees – yes, tan lines are already visible – and today, Germany’s spring weather turned it all around and dropped the temperatures down to 10° – with drizzle. Thank you.

Cold weather and my general dislike of wearing a warm jacket in May had me craving some soup for dinner – and as my spirits are up, I will use the murky drizzle as inspiration for an amazing low-carb dinner full of power and healthy ingredients to refuel my body: MEAT MEAT MEAT. 


Usually I tend to opt for chicken or turkey breast – fair enough and delicious – but sometimes a girl needs a piece of steak. Do not be afraid of red meat and after you look at this drool-worthy piece of Bavarian flank steak, I will tell you why:


My Fit Tip 

If you chose wisely and opt for lean cuts, like for example eye of round, sirloin steaks or skirt, beef is a relatively low-calorie food when you compare it to the number of nutrients it contains: proteins (duh), zinc, phosphorus, iron and important B-complex vitamins – it can therefore help to built strong muscles, healthy teeth and bones and will support the overall energy supply to our cells.

Enough with the rambling though , enjoy without guilt please.


Low-Carb Beef Stroganoff Soup

  • Servings: 2
  • Difficulty: easy
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This soup is amazing for dinner with only 180 cal per 500ml serving and perfect macros to kick-start fat burn over night: 2g carbs / 7g fat / 26g protein


  • 200g lean flank steak
  • coarsely ground pepper
  • 1 pinch of guar gum
  • 1000 ml bone/ beef broth 
  • 300g champignons
  • 2-3 stems of spring onion, roughly chopped
  • garlic powder
  • onion powder
  • 1 tablespoon french mustard
  • olive oil
  • chives, chopped
  1. Heat some olive oil in a soup pot and start searing the spring onions – add mustard to give the onions some flavour and season with ground pepper, garlic and onion powder.
  2. Cut the beef into bite sized pieces and season well with group pepper as well – sprinkle with guar gum.
  3. Add the beef to the onions and let it brown on high a bit, make sure not to burn it though.
  4. Chop the mushrooms as well and add them to the mix, I like to add a little more pepper.
  5. After the mix has cooked for 3-5 minutes, turn down the heat and add the broth to it.
  6. Simmer on medium-low for 15 minutes and serve immediately – best with chives on top.

You like to dunk some bread in your soup, but wanted to keep this dinner low-carb?

No problem – check out my protein flax buns as a healthy, grain-free option.


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