Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Sour Cream Garlic Potato Tenderloin Tips Tips, FAQ & printable recipe

Name: Slow Cooker Sour Cream Garlic Potato Tenderloin Tips
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb beef tenderloin tips; 1 1/2 lb baby Yukon Gold potatoes, halved; 2 tbsp minced garlic; 1 cup sour cream; 1 oz brown gravy mix; 12 oz buttered egg noodles, cooked

By Clara Weller · Oct 28, 2026

Slow cooker beef tenderloin tips with potatoes in a creamy gravy, served in the crock

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the best texture, cut the beef tenderloin tips into similar-sized pieces so they cook at the same rate.

If your slow cooker runs hot, check the dish 30 minutes before the suggested time — some models cook faster. You can also add a splash of beef broth if the sauce reduces too much.

The gravy will thicken as it sits. If you prefer a thinner sauce, stir in a little warm beef broth or water before serving.

If it's too thin, leave the lid off for the last 20 minutes of cooking to let it reduce. Taste before serving and adjust seasoning with salt and pepper if needed.

Variations

Mushroom Stroganoff: Add 8 oz sliced cremini mushrooms with the potatoes. They will release moisture and add an earthy flavor. Increase the gravy mix to 1.5 oz to thicken the sauce.
Herb-Infused: Sprinkle 1 teaspoon dried thyme and 1 teaspoon dried rosemary over the beef before adding the sour cream. The herbs will infuse the sauce with aromatic notes.
Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the garlic. The heat will balance the creamy sauce without overwhelming it.
Red Wine Glaze: Substitute 1/4 cup of the sour cream with 1/4 cup dry red wine. Add the wine with the gravy mix for a deeper, more complex sauce.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of broth if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of beef broth or water to loosen the sauce if necessary.

Refrigerate leftovers in an airtight container for up to 4 days. The flavors continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

You can assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time to account for the cold start. The dish also freezes well for up to 3 months.

Serving ideas

Serve this stroganoff over buttered egg noodles, as shown, or with mashed potatoes, rice, or crusty bread to soak up the sauce.

A side of steamed green beans or a crisp salad balances the richness. For a low-carb option, skip the noodles and serve over roasted cauliflower or zucchini noodles.

Garnish with fresh parsley or chives if you like, though the video doesn't call for it.

The dish is hearty enough to stand alone, but a dollop of extra sour cream on top adds a cool, tangy finish. Pair with a full-bodied red wine or a cold beer for a comforting meal.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, sirloin steak or chuck roast cut into 1-inch cubes work well. Chuck has more connective tissue, so it becomes very tender with longer cooking, while sirloin is leaner and may cook a bit faster. Adjust the cooking time as needed and always check that the meat reaches 145°F (63°C).

Why does the sour cream sometimes curdle?

Curdling happens when the sour cream is exposed to high heat or stirred too much. To avoid it, use full-fat sour cream, don't stir after adding it, and cook on Low rather than High. Adding the sour cream at the beginning works in this recipe because the slow cooker heats gently, but if you're worried, you can stir it in during the last 30 minutes.

Can this be cooked on High instead of Low?

Yes, you can cook it on High for 3 to 4 hours instead of 6 to 7 hours on Low. The texture may be slightly less tender, and the sauce might not reduce as much, but it's still delicious. Always verify the internal temperature of the beef reaches 145°F (63°C).

How can the sauce be thickened if it's too thin?

If the sauce is too thin at the end of cooking, remove the lid and cook on High for an additional 20-30 minutes to let it reduce. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce, then cook for 10 more minutes until thickened.

Can this dish be made gluten-free?

Yes, use a gluten-free brown gravy mix or substitute with 1 tablespoon beef bouillon paste and 1 tablespoon cornstarch. Also ensure your egg noodles are gluten-free or serve over rice or mashed potatoes instead. Check all labels to confirm they are gluten-free.

Recipe card

Slow Cooker Sour Cream Garlic Potato Tenderloin Tips

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb beef tenderloin tips
1 1/2 lb baby Yukon Gold potatoes, halved
2 tbsp minced garlic
1 cup sour cream
1 oz brown gravy mix
12 oz buttered egg noodles, cooked

Instructions

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.
Dollop the sour cream over the beef and potatoes. Sprinkle the brown gravy mix evenly over the top. Do not stir.
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.
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.
Spoon the beef, potatoes, and gravy over warm buttered egg noodles. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories: 620
Protein: 42 g
Carbohydrates: 48 g
Fat: 28 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.