Slow Cooker Sour Cream Green Bean Tenderloin Tips Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always cook on low heat. The longer cook time allows the collagen in the meat to break down fully, resulting in melt-in-your-mouth texture.

If you are short on time, high heat works, but the beef may be slightly less tender. Also, cut the potatoes into even cubes so they cook at the same rate.

To thicken the gravy further, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 15 minutes of cooking. For a thinner sauce, add a splash of beef broth. Taste before serving and adjust seasoning with salt and pepper if needed.

Variations

• Mushroom Addition: Add 8 oz of sliced cremini mushrooms with the green beans. The mushrooms will release moisture and add an earthy flavor that pairs beautifully with the sour cream gravy.
• Use Pork Instead: Substitute pork tenderloin, cut into 1-inch cubes, for the beef. Cook on low for 5 to 6 hours until the pork is tender and reaches 145°F (63°C).
• Add a Kick: Stir 1 teaspoon of smoked paprika and 1/2 teaspoon of black pepper into the sour cream mixture. For heat, add a pinch of cayenne pepper.
• Make It Dairy-Free: Replace the sour cream with a dairy-free sour cream alternative and use a gluten-free brown gravy mix. Serve with gluten-free noodles or rice.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator 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 before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling. Add a little broth or water to loosen the sauce if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the gravy is too thick. The green beans may soften further upon reheating, but the dish remains delicious.

You can prep the ingredients up to one day ahead. Trim the green beans, cube the potatoes, and cut the beef. Store them separately in the refrigerator.

When ready to cook, layer them in the slow cooker and add the sauce. You can also assemble the entire slow cooker insert and refrigerate it overnight, then start cooking the next day.

Serving ideas

Serve this hearty dish over buttered egg noodles for a classic stroganoff-style meal. The noodles soak up the rich gravy and provide a satisfying base for the beef and vegetables.

For a lighter option, serve over mashed cauliflower or steamed rice. A side of crusty bread is perfect for sopping up every last drop of sauce.

This is a complete one-pot meal, so you don't need many sides. A simple green salad with a tangy vinaigrette would brighten the plate. For a cozy dinner, pair with a glass of red wine, such as a Merlot or Pinot Noir. The creamy sauce and tender beef make this a comforting choice for any night of the week.

Frequently asked questions

Recipe card

Slow Cooker Sour Cream Green Bean Tenderloin Tips

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef tenderloin tips
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, peeled and cubed
• 1 cup sour cream
• 1 oz brown gravy mix
• 12 oz egg noodles
• 2 tbsp butter

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spoon the buttered egg noodles onto plates. Ladle the beef, green beans, potatoes, and sour cream gravy over the noodles. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

540

Protein

32 g

Carbohydrates

48 g

Fat

24 g

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