Sour Cream Broccoli Sirloin Tips: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before starting, pat the sirloin tips dry with paper towels—this helps them brown slightly even in the slow cooker. Cut any large pieces into uniform 1-inch cubes. Wash the broccoli and trim into small florets; slice the mushrooms.

Measure the sour cream and have the gravy mix packet ready. Cook the egg noodles just before serving so they stay warm and tender. Set out a large slow cooker and make sure it's clean and dry. No need to preheat or grease the insert.

Instructions

Layer and Cook Low

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6- to 7-quart slow cooker in an even layer. Scatter the broccoli florets and sliced mushrooms over the beef. Dollop the sour cream over the top, then sprinkle with the brown gravy mix. Do not stir.
   Look for The slow cooker should be about half full with the ingredients layered neatly.
   Tip Keep the sour cream in dollops rather than spreading it—this helps it melt into the gravy.
2. 2Cover and Cook on Low
   Cover the slow cooker with the lid. Cook on low for 6 to 7 hours, until the beef is fork-tender and the broccoli is tender but still bright green. Do not lift the lid during the first 5 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The gravy will look slightly separated at first but will smooth out as it finishes.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the slow cooker runs hot, check at 5 1/2 hours—the beef should shred easily with a fork.
3. 3Stir and Rest the Meat
   Turn off the slow cooker. Gently stir the mixture to combine the sour cream and gravy mix into a smooth sauce. Let the beef rest in the hot gravy for at least 3 minutes before serving, so the juices redistribute.
   Look for The gravy should be thick and glossy, coating the back of a spoon.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The beef is safe to eat at 145°F (63°C) for medium-rare, but slow cooking makes it even more tender.

After 6-7 hours on low, the kitchen will smell deeply savory. Lift the lid: the beef should be visibly tender, the broccoli bright green, and the gravy a rich mahogany color. The sour cream will have melted into the sauce, leaving no white streaks.

The mushrooms will have shrunk and darkened. Give the mixture a gentle stir—the gravy should be smooth and coating. The beef should easily pull apart with a fork. This is the moment to turn off the heat and get ready to serve.

Boil the Noodles

4. 4Cook the Egg Noodles
   While the beef cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente, about 7 to 9 minutes. Drain well and toss with butter to coat.
   Look for The noodles should be tender but still firm to the bite.
   Tip Butter the noodles while they are hot so they absorb the flavor and stay separate.
5. 5Spoon the Beef and Gravy over Noodles
   Spoon the hot beef, broccoli, mushrooms, and gravy over the buttered noodles on each plate. Use a slotted spoon for the solids and ladle extra gravy on top. Serve immediately.
   Look for The gravy should pool around the noodles, not soak them completely.
   Tip For a prettier plate, twirl the noodles into a nest before spooning the beef on top.

The egg noodles should be al dente—tender but with a slight bite. They'll be glossy with butter and have absorbed some of the salted water's flavor. The pot will have a gentle boil, and the noodles will float when cooked. Drain them quickly and toss with butter so they don't stick together. The noodles should be warm and inviting, ready to receive the rich beef and gravy. If they sit too long, they'll clump, so time this step just before serving.

Serve and Cool Leftovers

6. 6Let Leftovers Cool
   Let any leftover beef and gravy cool for no more than 2 hours after cooking. Transfer to an airtight container and refrigerate.
   Look for The gravy will thicken as it cools.
   Tip Cooling quickly prevents bacteria growth—refrigerate within 2 hours.

When plating, the beef and gravy should be steaming hot, and the sauce should pool around the noodles but not drown them. The broccoli should be tender but still vibrant. The first bite should offer a burst of savory, creamy flavor with tender beef and a hint of sweetness from the vegetables. After serving, let any leftovers cool for no more than 2 hours before refrigerating. The gravy will thicken as it cools, but it will loosen again when reheated.

Common mistakes

A common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Resist the urge to peek! Another is using low-fat sour cream, which can curdle or separate. Stick with full-fat for a stable sauce.

Overcooking the broccoli makes it mushy—add it later if your slow cooker runs hot. Finally, don't skip the resting step after cooking; it lets the beef's juices redistribute, keeping it moist. If the gravy seems too thin, a cornstarch slurry will thicken it quickly.

How to tell it’s done

The beef is done when it's fork-tender and easily shreds apart. The internal temperature should reach at least 145°F (63°C) for medium-rare, but slow cooking will take it well beyond that, making it even more tender.

The broccoli should be tender but still hold its shape—pierce with a fork to check. The gravy should be thick and creamy, not watery. If it looks thin, let it cook uncovered for 15-20 minutes to reduce. The mushrooms will be soft and silky, absorbing the sauce's flavor.

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