Crockpot Sour Cream Portobello Sirloin Tips: Dump and Forget Step-by-step instructions

Before you start

Before starting, make sure you have a 6-quart slow cooker. If yours is smaller, reduce the recipe proportionally. Trim any excess fat from the sirloin tips and pat them dry with paper towels. Thickly slice the portobellos and peel the shallots, cutting any large ones in half.

In a small bowl, mix the sour cream and gravy mix until smooth—this can be done up to a day ahead and refrigerated. Have the egg noodles ready to cook when the beef is nearly done, as they take only a few minutes to prepare.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Scatter the sliced portobello mushrooms and halved shallots over the beef. In a small bowl, stir together the sour cream and brown gravy mix until smooth, then spoon the mixture over the top of the beef and vegetables.
   Look for The sour-cream mixture should be dolloped evenly over the top, not fully stirred in.
   Tip No need to brown the beef first—the slow cooker does all the work, and the sauce stays silky.
2. 2Cook Low and Slow
   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. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges and the beef will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using high, check at 3 hours; the beef should be tender but not falling apart.
3. 3Rest the Beef
   Once the beef is tender, turn off the slow cooker and let the meat rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and keeps the meat moist.
   Look for The sauce will settle slightly and the beef will look juicy.
   Tip Resting is quick but essential for the most tender bite.

After layering, the slow cooker should be about half full. The sour-cream mixture will look like white dollops on top of the beef and mushrooms.

As it cooks, the sauce will turn a deep brown and begin to bubble gently. The aroma will be savory and rich. By the end, the beef should be fork-tender and the sauce should be glossy and thick.

Boil the Noodles

4. 4Cook the Noodles
   While the beef rests, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente. Drain well and toss with the softened butter until coated.
   Look for The noodles should be tender but still firm to the bite.
   Tip Reserve a cup of pasta water before draining in case you want to thin the sauce later.

The noodles should be cooked al dente, with a slight bite. Toss them with butter until they are glossy and well coated. The pot of water should be boiling rapidly, and the noodles should be drained in a colander and returned to the pot. They should look shiny and inviting, ready to soak up the gravy.

Serve

5. 5Serve and Enjoy
   Spoon the buttered noodles onto plates or into shallow bowls. Ladle the sirloin tips, mushrooms, shallots, and gravy over the top. Serve hot.
   Look for The gravy should coat the back of a spoon and the beef should be fork-tender.
   Tip For a richer finish, add an extra dollop of sour cream on top before serving.

When serving, the beef should be piled over the noodles, with mushrooms and shallots scattered around. The gravy should pour over everything, coating each piece. The plate should look comforting and hearty, with steam rising. The first bite should be tender beef, earthy mushrooms, and a rich, creamy sauce that ties it all together.

Common mistakes

The most common mistake is opening the slow cooker too often, which lets heat escape and extends cooking time. Another is using low-fat sour cream, which can curdle. If the sauce does curdle, it's still safe to eat but less appealing; whisking in a tablespoon of cold butter can help smooth it.

Overcooking the beef can make it dry, so check at the lower end of the time range. Also, don't skip the rest time—it lets the juices redistribute, keeping the meat moist.

How to tell it’s done

The beef is done when it is fork-tender: a fork should pierce the thickest piece with no resistance, and the meat should easily pull apart into strands. The internal temperature should reach at least 145°F (63°C) for safety, but because it cooks low and slow, it will likely be well above that.

The sauce should be thick enough to coat the back of a spoon, and the mushrooms should be tender but not mushy. If the sauce seems too thin, remove the beef and mushrooms, then simmer the sauce on the stovetop for a few minutes to reduce.

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