Slow Cooker Sour Cream Garlic Potato Tenderloin Tips

A handful of ingredients, a slow cooker, and a whole lot of patience — that's all this dinner asks.

Beef tenderloin tips turn meltingly tender, baby potatoes soak up the savory juices, and a swirl of sour cream and gravy mix becomes a luscious, velvety sauce. It's the kind of meal that feels like a weekend project but comes together in minutes.

This slow cooker recipe is a true dump-and-go dinner. You layer raw beef, potatoes, garlic, sour cream, and gravy mix in the crock, then walk away.

Hours later, the slow cooker has transformed those humble ingredients into a rich, comforting stroganoff-style dish. Serve it over buttered egg noodles, and you have a hearty meal that tastes like it simmered all day — because it did.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the connective tissue in the beef tenderloin tips, turning them fork-tender without drying out.

The potatoes cook alongside, absorbing the beefy juices and becoming buttery and soft. The sour cream and gravy mix blend into a silky sauce that coats every bite.

Because the ingredients are layered without stirring, the sour cream doesn't curdle, and the gravy mix dissolves gradually, creating a smooth, glossy gravy. The long cooking time allows the flavors to meld and deepen, while the egg noodles provide a neutral base that lets the rich sauce shine.

Notes and substitutions

Beef tenderloin tips are the star here, but sirloin or chuck cut into chunks will also work if you adjust the cooking time.

Baby Yukon Gold potatoes hold their shape well and have a buttery texture; red potatoes are a good substitute. Use full-fat sour cream for the best consistency, as low-fat versions can separate.

Brown gravy mix adds a savory depth and thickens the sauce as it cooks. If you don't have it, use a combination of beef bouillon and cornstarch. This recipe is forgiving — you can add a splash of beef broth if the sauce looks too thick, or let it reduce if it's too thin.

• beef tenderloin tips: sirloin steak, cut into 1-inch cubes (cook on Low for 5-6 hours)
• baby Yukon Gold potatoes: red baby potatoes or quartered new potatoes
• sour cream: plain Greek yogurt (add during the last 30 minutes to avoid curdling)
• brown gravy mix: 1 tablespoon beef bouillon paste plus 1 tablespoon cornstarch

Equipment

• 6-quart slow cooker
• Large spoon
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Serving plates