Slow Cooker Sour Cream Garlic Potato Tenderloin Tips Step-by-step instructions

Before you start

Before you start, cut any large tenderloin tips into uniform 1-inch pieces so they cook evenly. Halve the baby potatoes if they are larger than a golf ball.

Mince the garlic or use the jarred kind. Measure out the sour cream and gravy mix. Have your 6-quart slow cooker ready. No need to brown the meat first — the slow cooker does all the work.

Instructions

Layering the Base

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the halved baby Yukon Gold potatoes and the minced garlic over and around the beef.
   Look for The beef, potatoes, and garlic form an even layer in the slow cooker.
   Tip Cut any larger tenderloin tips into uniform 1-inch pieces so they cook evenly.
2. 2Add the Sauce Base
   Dollop the sour cream over the beef and potatoes. Sprinkle the brown gravy mix evenly over the top. Do not stir.
   Look for The sour cream and gravy mix sit on top of the meat and potatoes.
   Tip Stirring now can make the sauce gritty; it will blend as it cooks.

The slow cooker is filled with raw beef, potatoes, and garlic, topped with dollops of sour cream and a dusting of gravy mix.

The ingredients look distinct but ready to meld. The sour cream is white against the brown gravy mix, and the garlic is scattered throughout. No stirring — just let it be.

Slow-Cooking to Tender

3. 3Cook 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 and the potatoes are easily pierced with a knife. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently at the edges and the kitchen smells rich and savory.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking — each peek adds 20 minutes of cook time.
4. 4Check the Temperature
   Check that the beef has reached an internal temperature of at least 145°F (63°C) with an instant-read thermometer. Let the beef rest for at least 3 minutes before serving.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For even more tenderness, cook until the beef reaches 160°F (71°C) — it will be falling apart.

After hours on Low, the slow cooker is bubbling at the edges. The sauce has turned a rich mahogany, the beef is visibly tender, and the potatoes are soft. The aroma is deeply savory with a hint of garlic. Use a thermometer to confirm the beef has reached 145°F (63°C) before moving on.

Serving the Stroganoff

5. 5Serve Over Noodles
   Spoon the beef, potatoes, and gravy over warm buttered egg noodles. Serve hot.
   Look for The gravy coats the back of a spoon and the meat is glistening.
   Tip Twirl the noodles into nests on each plate and ladle the stroganoff over the top.

The beef and potatoes are nestled in a velvety gravy, and the egg noodles are buttered and warm. Spoon the mixture over the noodles, letting the gravy soak in. The dish looks hearty and inviting, with steam rising and the sauce clinging to every ingredient.

Common mistakes

Don't stir the ingredients after adding the sour cream and gravy mix — stirring can break the sauce and make it gritty. Resist the urge to peek under the lid; every time you open the slow cooker, heat escapes and cooking time increases.

Also, don't use low-fat sour cream, as it can curdle and separate during the long cooking time. Stick with full-fat for a smooth, creamy gravy.

How to tell it’s done

The dish is done when the beef is fork-tender and the potatoes are easily pierced with a knife or fork. The sauce should be bubbling gently and have thickened slightly.

For food safety, the beef must reach an internal temperature of at least 145°F (63°C), but for a more tender result, cook until it reaches 160°F (71°C). Let the meat rest for at least 3 minutes before serving.

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