Crockpot Sour Cream Broccoli Tenderloin Tips Step-by-step instructions

Before you start

Before starting, trim the beef tenderloin tips if needed and cut any large pieces into uniform 1-inch cubes. Wash and cut the broccoli into small florets, and slice the mushrooms. Have the sour cream and gravy mix ready.

No need to preheat the slow cooker; just place the ingredients in the insert as directed. Cook the egg noodles according to package directions just before serving, and keep them warm with a little butter.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6- to 7-quart slow cooker. Scatter the broccoli florets and sliced mushrooms over the beef. Dollop the sour cream over the top and sprinkle with the brown gravy mix.
   Look for The beef is covered with vegetables, sour cream, and gravy mix.
   Tip No need to stir; the layers will meld during cooking.

At the end of this phase, you should see a neat layering: beef on the bottom, then broccoli and mushrooms, with sour cream and gravy mix on top.

The raw beef should be visible and the vegetables bright and fresh. This is the 'dump' stage—everything is in place, and you're ready to cover and cook.

Slow Cook to Tender

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and easily shreds. The sauce will be bubbling and thickened. Let it rest for 3 minutes before slicing.
   Look for The beef is fork-tender and the gravy is thickened and bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the beef at the minimum time; slow cookers vary.

After several hours, the slow cooker will be bubbling gently. The beef will be visibly tender, and the sauce will have transformed into a rich, brown gravy. The aroma will be deeply savory and inviting. Check that the beef is fork-tender before moving on.

Serve and Enjoy

3. 3Serve Over Noodles
   Stir the beef mixture gently. Serve hot over cooked buttered egg noodles. Let the beef rest for at least 3 minutes before serving.
   Look for The beef is tender and the sauce coats the noodles.
   Tip For a thicker sauce, let it sit uncovered for 10 minutes.

The finished dish should look like a stroganoff: tender beef and vegetables in a glossy, thick gravy. The broccoli will have darkened slightly but should still be intact. Spoon it over noodles and watch the sauce cling to each strand. The beef should be so tender it almost melts.

Common mistakes

One common mistake is overcooking the broccoli, which can turn it mushy and gray. To avoid this, cut florets into large pieces and check the pot at the minimum cooking time.

Another is using low-fat sour cream, which can curdle or separate; full-fat sour cream is more stable. Also, resist the urge to stir during cooking—the layers help the gravy develop properly.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pierced with a fork, and the sauce is thickened and bubbling. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but slow cooking will bring it well above that.

The broccoli should be tender but not mushy, and the mushrooms softened. If the sauce seems thin, let it sit uncovered for 10 minutes to thicken.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest