Crockpot Sour Cream Broccoli Tenderloin Tips Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality beef tenderloin tips or a good stew meat. If you can find 'tips' already cut, they save time. If not, cut a tenderloin roast into 1-inch cubes.

The sour cream should be at room temperature before adding to avoid shocking the slow cooker. You can also add a splash of Worcestershire sauce or a clove of garlic for extra depth, but the video keeps it simple.

This recipe is forgiving: you can add other vegetables like carrots or peas, or swap the broccoli for green beans. The gravy mix can be replaced with a can of cream of mushroom soup for a different flavor.

If you prefer a thicker sauce, mix 2 tablespoons cornstarch with 2 tablespoons water and stir in during the last 30 minutes of cooking.

Variations

• Add Mushroom Soup: Replace the brown gravy mix with one (10.5 oz) can of condensed cream of mushroom soup for an even creamier, more mushroom-forward sauce. Reduce the sour cream to 1/2 cup to balance the richness.
• Swap the Protein: Use boneless, skinless chicken thighs instead of beef. Cook on LOW for 4 to 5 hours, until the chicken is tender and reaches 165°F (74°C). The sauce will be lighter but just as delicious.
• Add Onions and Garlic: Sprinkle 1/2 cup diced onion and 2 minced garlic cloves over the beef before adding the vegetables. This adds aromatic depth without complicating the dump-and-forget method.
• Make It Spicy: Add 1/2 teaspoon red pepper flakes or a dash of hot sauce to the sour cream mixture for a subtle kick. Serve with extra hot sauce on the side.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Reheat gently, adding a splash of broth or water if the sauce has thickened.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

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 needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until hot. The sauce may thicken upon standing; add a splash of beef broth or water when reheating if needed.

You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. This is a great make-ahead for busy weekdays.

Serving ideas

Serve this over warm buttered egg noodles, as shown in the video. The noodles soak up the rich gravy and provide a comforting base.

You can also serve it over rice, mashed potatoes, or even polenta. A sprinkle of fresh parsley adds color and freshness, though it's optional.

This dish is hearty enough to be a main course on its own, but it also pairs well with a simple green salad or crusty bread to mop up the sauce.

For a complete meal, add a side of roasted vegetables or a simple coleslaw. The creamy gravy is the star, so let it shine.

Frequently asked questions

Recipe card

Crockpot Sour Cream Broccoli Tenderloin Tips

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef tenderloin tips (or beef stew meat)
• 3 cups broccoli florets (about 1 head)
• 8 oz baby bella mushrooms, sliced
• 1 cup sour cream
• 1 oz brown gravy mix (1 packet)
• 12 oz egg noodles, cooked and buttered

Instructions

1. 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.
2. 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.
3. Stir the beef mixture gently. Serve hot over cooked buttered egg noodles. Let the beef rest for at least 3 minutes before serving.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

30 g

Fat

24 g

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