Slow-Cooker Sour Cream French Onion Sirloin Tips Tips, FAQ & printable recipe

Tips for success

For even more flavor, sear the sirloin tips in a hot skillet with a little oil before adding them to the slow cooker. This adds a browned crust and deepens the meaty taste. If you do this, reduce the consommé by a couple of tablespoons to account for the extra liquid from browning.

The gravy is the star here. If it seems too thin at the end, whisk a tablespoon of cornstarch with two tablespoons of cold water and stir it into the slow cooker, then cook for 15 more minutes. If it is too thick, add a splash of beef broth or water. Taste and adjust seasoning with salt and pepper.

Variations

• Mushroom Stroganoff: Add 8 oz sliced cremini mushrooms along with the onions. They will cook down and add an earthy depth to the gravy. Sauté them first for extra flavor, or just toss them in—both work.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño with the onions. The heat balances the tangy sour cream and sweet onions. Serve with a drizzle of hot sauce at the table.
• Herb Infusion: Stir in 1 teaspoon dried thyme and 1 bay leaf with the consommé. Remove the bay leaf before serving. Fresh rosemary sprigs also add a lovely fragrance; just remove them before serving.
• Beef and Barley: Replace the egg noodles with cooked barley. The chewy grains hold up well to the rich gravy. Toss the barley with butter and a pinch of salt before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the noodles separate from the beef and gravy to maintain texture.

Freezer

Freeze the beef and gravy (without noodles) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of beef broth if the gravy is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even better.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the gravy has thickened too much. The noodles are best stored separately to avoid them becoming mushy.

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.

You may need to add 30 minutes to the cooking time because the ingredients start cold. Alternatively, cook the full dish, cool it, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve the sirloin tips and gravy over a generous pile of buttered egg noodles. The noodles soak up the rich sauce, providing a satisfying base for the tender beef.

A sprinkle of fresh parsley adds color and a hint of freshness. For a low-carb option, serve over cauliflower mash or roasted vegetables.

This dish also works well over mashed potatoes, rice, or even crusty bread for dipping. The gravy is thick and flavorful enough to stand on its own, so don't be shy with the sauce.

Pair with a simple green salad or steamed green beans for a complete meal. Leftovers can be turned into a hearty sandwich the next day.

Frequently asked questions

Recipe card

Slow-Cooker Sour Cream French Onion Sirloin Tips

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb top sirloin steak tips, trimmed and cut into 2-inch pieces
• 3 cups thinly sliced Vidalia onions (about 2 large)
• 1 can (10.5 oz) beef consommé
• 1 cup sour cream
• 1 oz brown gravy mix (1 envelope)
• 12 oz wide egg noodles
• 2 tbsp unsalted butter, softened
• chopped fresh parsley, for serving

Instructions

1. Place the sirloin tips in the bottom of a 6-quart slow cooker. Scatter the sliced Vidalia onions over the beef. Pour the beef consommé over the onions and beef. Add the sour cream and sprinkle the brown gravy mix over the top. Do not stir.
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. The sauce will darken and thicken as the onions caramelize and the sour cream melts into the gravy. Let it rest for 3 minutes before slicing.
3. About 15 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain well, then toss with the butter in the warm pot.
4. When the beef is done, 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 and the meat to become even more tender.
5. Place a generous portion of buttered noodles on each plate. Ladle the sirloin tips and gravy over the noodles. Sprinkle with chopped parsley if desired.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

45 g

Fat

22 g

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