Slow Cooker Sour Cream Green Bean Tenderloin Tips Step-by-step instructions

Before you start

Before starting, trim the green beans and peel and cube the potatoes into 1-inch pieces. Cut the beef tenderloin tips into uniform chunks if they are not already bite-sized.

Have the sour cream and gravy mix measured and ready. Set out the slow cooker and the large pot for the noodles. No need to brown the beef first — the slow cooker does all the work.

Instructions

Layer and Sauce

1. 1Layer the Raw Ingredients
   Place the beef tenderloin tips in the bottom of a 5- to 6-quart slow cooker. Scatter the trimmed green beans over the beef. Add the cubed russet potatoes on top of the green beans, spreading them evenly.
   Look for The slow cooker should be about two-thirds full with the beef, beans, and potatoes layered in order.
   Tip Cut the potatoes into 1-inch cubes so they cook through at the same rate as the beef.
2. 2Add the Creamy Sauce
   In a small bowl, stir together the sour cream and brown gravy mix until smooth. Spoon the mixture over the ingredients in the slow cooker, spreading it as evenly as possible. Do not stir.
   Look for The sour cream mixture forms a thick, pale layer over the beef, beans, and potatoes.
   Tip If the gravy mix is lumpy, whisk it into the sour cream until completely smooth before adding.

At the end of this phase, the slow cooker contains a neat layer of beef, green beans, and potatoes, topped with a thick, pale sour cream mixture. The ingredients are not stirred, so the layers are distinct. The sour cream mixture should be spread evenly to ensure even flavor distribution.

Slow Cook

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 soft. Do not lift the lid during the first 4 hours on LOW. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges, and the aroma of beef and gravy will fill the kitchen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender beef, choose LOW heat. The longer cooking time breaks down the meat's connective tissue.
4. 4Finish the Beef
   After the cooking time, check the beef for doneness. It should be fork-tender and reach an internal temperature of at least 145°F (63°C). Let the beef rest for 3 minutes before serving.
   Look for A fork inserted into a piece of beef should twist easily, and the meat should be moist and tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use an instant-read thermometer to verify the temperature. Resting helps the juices redistribute.

After 6 to 7 hours on low, the slow cooker is bubbling gently, and the aroma of beef and gravy fills the kitchen. The beef is fork-tender, the potatoes are soft, and the gravy has darkened to a rich mahogany color.

The green beans are tender but still bright green. The internal temperature of the beef is at least 145°F (63°C).

Noodles and Serve

5. 5Cook the Egg Noodles
   While the beef rests, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain and toss with the butter.
   Look for The noodles are tender but still firm to the bite, and the butter melts into a glossy coating.
   Tip Reserve 1/2 cup of pasta water before draining in case you want to loosen the sauce later.
6. 6Serve the Stroganoff-Style Dish
   Spoon the buttered egg noodles onto plates. Ladle the beef, green beans, potatoes, and sour cream gravy over the noodles. Serve hot.
   Look for The gravy is thick and velvety, coating the beef and vegetables in a rich mahogany sauce.
   Tip For a thicker gravy, let the slow cooker sit uncovered for 10 minutes before serving.

The buttered egg noodles are glossy and tender, ready to be topped with the beef and gravy. The gravy is thick and velvety, clinging to the meat and vegetables. The dish is piping hot and ready to serve immediately.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Another is overcooking the green beans, which makes them mushy. If you add frozen green beans, do so in the last 30 minutes.

Also, avoid stirring the ingredients after adding the sauce, as this can break up the potatoes and make the gravy cloudy. Finally, do not skip the resting time for the beef.

How to tell it’s done

The dish is done when the beef is fork-tender and reaches an internal temperature of at least 145°F (63°C). The potatoes should be easily pierced with a fork, and the green beans should be tender but still have a slight bite.

The gravy will be thick and bubbling around the edges. Let the beef rest for 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