Slow-Cooker Sour Cream Asparagus Sirloin Tips Step-by-step instructions

Before you start

Before you start, trim the asparagus by snapping off the woody ends. Smash the garlic cloves with the flat side of a knife to release their flavor. Measure out the sour cream and gravy mix.

Have your slow cooker ready—a 6-quart model is ideal. If you're serving with noodles, get a pot of water ready to boil when the slow cooker is almost done.

Instructions

Layer and Sauce

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Arrange the trimmed asparagus spears on top of the beef, then scatter the smashed garlic cloves over everything.
   Look for The beef and asparagus should be evenly distributed in the slow cooker.
   Tip For even cooking, try to spread the steak tips in a single layer if possible.
2. 2Add the Sauce Base
   In a small bowl, stir together the sour cream and brown gravy mix until smooth. Spoon this mixture over the beef and asparagus, spreading it as evenly as you can.
   Look for The sauce will look thick and lumpy; that's fine—it will melt as it cooks.
   Tip No need to stir after adding the sauce. The slow cooker will blend it.

At the end of this phase, you'll have a slow cooker filled with raw beef, asparagus, and garlic, topped with a thick dollop of sour cream and gravy mix.

It won't look like much yet, but the aroma will start to build as it cooks. Make sure all the ingredients are evenly distributed so everything cooks evenly.

Slow Cook

3. 3Cook Low and Slow
   Cover the slow cooker and cook on low for 6 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the asparagus is tender but still bright green. Let it rest for 3 minutes before slicing.
   Look for The beef should shred easily with a fork, and the sauce will be bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes of cook time.

After 6 hours on low, the kitchen will smell incredible—rich, beefy, and savory. The sauce will be bubbling around the edges, and the beef should be fork-tender. The asparagus will be tender but still bright green. If the sauce looks thin, that's normal; it will thicken as it cools slightly.

Rest and Serve

4. 4Rest the Meat
   Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute.
   Look for The meat should be very tender and the sauce thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use this time to cook the egg noodles according to package directions.
5. 5Serve Over Noodles
   Spoon the beef, asparagus, and gravy over hot buttered egg noodles. Serve immediately.
   Look for The gravy should coat the back of a spoon.
   Tip Garnish with fresh parsley if desired, though the video doesn't show it.

Once you turn off the slow cooker, let the beef rest in the sauce for at least 3 minutes. This short rest allows the juices to redistribute, keeping the meat moist. The gravy will thicken slightly as it cools. Serve over hot buttered egg noodles, and enjoy the rich, creamy, savory goodness.

Common mistakes

One common mistake is lifting the lid to check on the food—this lets out heat and extends cooking time. Another is overcrowding the slow cooker; if you have more than 2 pounds of beef, use a larger cooker or cook in batches.

Also, don't stir the sauce after adding it; the slow cooker will blend it naturally. Finally, don't skip trimming the asparagus—woody ends are unpleasant to eat.

How to tell it’s done

The dish is done when the beef is fork-tender—it should pull apart easily with no resistance. The asparagus should be tender but still hold its shape, and the sauce should be thick and bubbling.

To be safe, the beef should reach an internal temperature of 145°F (63°C) for medium-rare, but since it's cooked low and slow, it will be well past that. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

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