Crockpot Sirloin Tips with Mushroom Stroganoff Gravy Tips, FAQ & printable recipe

Tips for success

For the most flavorful gravy, use a good-quality brown gravy mix—it's the secret to that deep, savory color. You can also add a splash of beef broth if the sauce seems too thick, but the slow cooker typically produces plenty of liquid.

If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 15 minutes of cooking.

This recipe is forgiving, so feel free to adjust the seasonings. A pinch of thyme or a bay leaf adds herbal notes, and a dash of Worcestershire sauce brings umami. For a bit of heat, add a pinch of red pepper flakes. The slow cooker melds flavors beautifully, so don't be afraid to experiment with your favorite aromatics.

Variations

• Garlic Herb: Add 3 minced garlic cloves and 1 teaspoon dried thyme along with the onions. Finish with a tablespoon of chopped fresh dill for a bright, herby note.
• Spicy Kick: Stir in 1/2 teaspoon red pepper flakes and a dash of hot sauce with the sour cream. Serve with a dollop of extra sour cream to cool the heat.
• Red Wine: Replace 1/2 cup of the soup with dry red wine, adding it with the other ingredients. The wine adds depth and richness to the gravy.
• Vegetable Swap: Add 1 cup of sliced carrots or bell peppers with the mushrooms. They soften during cooking and add color and sweetness to the dish.

Storage and make-ahead

Fridge

Store beef and gravy in an airtight container for up to 3 days. Keep noodles separate. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze the beef and gravy (without noodles) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little beef broth or water to loosen the sauce if it has thickened.

Store leftover sirloin tips and gravy in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers even more delicious.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much. The noodles are best stored separately to prevent them from becoming mushy.

You can assemble the entire slow cooker insert the night before: layer the beef, onions, mushrooms, soup, sour cream, and gravy mix, then cover and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. This makes the recipe even more convenient for busy mornings. Just add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the sirloin tips over a generous bed of buttered egg noodles, letting the gravy soak into every twist. The creamy sauce also pairs beautifully with mashed potatoes, rice, or crusty bread for sopping up every last drop.

For a pop of color, garnish with chopped parsley or chives. A simple green salad with a tangy vinaigrette balances the richness.

This is a hearty, satisfying meal that feeds a crowd. Set out bowls of extra gravy and a dish of sour cream for those who want more indulgence. The dish is best enjoyed hot, right when it comes off the slow cooker. For a complete dinner, add a side of roasted green beans or a simple cucumber salad. The leftovers are just as good the next day.

Frequently asked questions

Recipe card

Crockpot Sirloin Tips with Mushroom Stroganoff Gravy

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 2 lb sirloin steak tips
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 medium diced white onion
• 1 cup sour cream
• 1 oz brown gravy mix (from a packet)
• 8 oz sliced mushrooms
• 12 oz egg noodles, for serving
• 2 tbsp butter, for the noodles
• 2 tbsp chopped fresh parsley, for garnish (optional)

Instructions

1. Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Scatter the diced onion over the beef, then add the sliced mushrooms. Pour the condensed cream of mushroom soup over the top, spreading it evenly with a spoon.
2. Dollop the sour cream over the soup layer, then sprinkle the brown gravy mix evenly over the top. Do not stir; the ingredients will meld as they cook.
3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender. The internal temperature of the beef should reach at least 145°F (63°C) for medium-rare, or cook longer for well-done. Let the beef rest for 3 minutes before serving.
4. Once the beef is tender, stir the sauce well to combine the sour cream and gravy mix into a smooth, velvety gravy. Taste and adjust seasoning with salt and pepper if desired.
5. About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and toss with the butter.
6. Spoon the buttered noodles onto plates or a platter. Ladle the sirloin tips and gravy generously over the noodles. Sprinkle with fresh parsley if using.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

540

Protein

34 g

Carbohydrates

48 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.