Crockpot Sour Cream Portobello Sirloin Tips: Dump and Forget Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always choose a well-marbled cut like top sirloin or chuck. Cut the meat into uniform 2-inch pieces to ensure even cooking.

If you have time, sear the beef in a hot skillet before adding it to the slow cooker—this adds a deep, caramelized flavor, though it's not necessary for this dump-and-go recipe. The mushrooms can be left whole if they are small, but thick slices are more satisfying in texture.

To prevent the sour cream from curdling, make sure it is at room temperature before mixing it with the gravy mix. You can also stir in a tablespoon of flour to the sour cream mixture to help stabilize it.

If you prefer a thinner sauce, stir in a splash of beef broth or water at the end. For extra richness, melt a tablespoon of butter into the sauce just before serving.

Variations

• Add Bacon: Cook 4 slices of bacon until crisp, then crumble. Stir the bacon into the sauce during the last 30 minutes of cooking for a smoky, savory boost. This adds a salty crunch that pairs beautifully with the creamy gravy.
• Use Chicken: Replace the sirloin tips with boneless, skinless chicken thighs. 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 comforting. Serve over rice or noodles.
• Add Spinach: Stir in 2 cups of fresh baby spinach during the last 15 minutes of cooking. The spinach will wilt into the sauce, adding color and a mild, earthy flavor. This is an easy way to add a green element without changing the dish's character.
• Make It Spicy: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper to the sour-cream mixture for a subtle heat. Or stir in a minced chipotle pepper in adobo sauce for a smoky, spicy kick. Adjust the amount to taste.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

The beef and sauce can be frozen 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 water or broth if the sauce is too thick.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you may want to add a splash of water or broth when reheating. Keep the beef and sauce together to maintain moisture. The noodles are best stored separately to avoid becoming mushy.

You can assemble the entire slow cooker pot the night before: place the beef, mushrooms, shallots, and sour-cream mixture in the insert, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

This dish is traditionally served over wide egg noodles, but it's equally delicious over mashed potatoes, rice, or even polenta. The creamy gravy soaks into the starch, making each bite satisfying.

For a touch of freshness, sprinkle with chopped parsley or chives before serving. A side of green beans or a simple green salad balances the richness.

For a heartier meal, serve with crusty bread to mop up every last bit of sauce. The dish is rich and filling, so pair it with a light vegetable side. If you have leftovers, they make an excellent filling for a baked potato or as a topping for toast. The flavors deepen overnight, making the leftovers even more delicious.

Frequently asked questions

Recipe card

Crockpot Sour Cream Portobello Sirloin Tips: Dump and Forget

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

Ingredients

• 2 lb top sirloin steak tips
• 8 oz portobello mushrooms, thickly sliced
• 6 shallots, peeled and halved
• 1 cup full-fat sour cream
• 1 oz brown gravy mix (1 packet)
• 12 oz wide egg noodles
• 2 tbsp unsalted butter, softened

Instructions

1. 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.
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. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
3. 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.
4. 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.
5. Spoon the buttered noodles onto plates or into shallow bowls. Ladle the sirloin tips, mushrooms, shallots, and gravy over the top. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

42 g

Fat

22 g

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