Sour Cream Mushroom Tenderloin Tips: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always cook on LOW. The longer, slower cooking breaks down collagen more effectively than HIGH, yielding melt-in-your-mouth results.

If you're short on time, HIGH works, but the texture won't be quite as luxurious. Also, resist the urge to stir—the layers are key to the gravy's consistency. If you must stir, do it gently after the first hour, but ideally let it be.

To deepen the flavor, consider adding a splash of Worcestershire sauce or a teaspoon of Dijon mustard along with the gravy mix. These aren't in the original video, but they can enhance the savory notes.

For a richer sauce, swap the water in the gravy mix for beef broth. And if you like a bit of heat, a pinch of cayenne or smoked paprika adds a subtle kick. Always taste before serving and adjust seasoning with salt and pepper.

Variations

• Chicken Stroganoff: Substitute 2 pounds of boneless, skinless chicken thighs for the beef. Cook on LOW for 4-5 hours until the chicken is cooked through and tender. Use cream of chicken soup instead of mushroom, and add extra mushrooms if desired.
• Vegetarian Mushroom Stroganoff: Replace the beef with 2 pounds of assorted mushrooms (cremini, shiitake, oyster) and use vegetable broth in place of beef. Add a can of drained chickpeas for extra protein. Cook on LOW for 3-4 hours until mushrooms are tender.
• Spicy Southwest Stroganoff: Add 1 can of diced green chiles and 1 teaspoon of chili powder along with the other ingredients. Use pepper jack cheese instead of sour cream (or in addition), and serve over rice with a sprinkle of cilantro.
• Low-Carb Cauliflower Mash: For a low-carb option, serve the beef and gravy over cauliflower mash instead of noodles. Steam 1 head of cauliflower, mash with butter and cream, and season with salt and pepper. The creamy gravy pairs beautifully with the mash.

Storage and make-ahead

Fridge

Leftovers keep in the refrigerator for up to 4 days. Store in an airtight container and reheat gently, adding a splash of broth if the gravy thickens too much.

Freezer

Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of beef broth or water to thin the gravy if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen it if needed. The flavors often deepen overnight, making it even better the next day.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker base and cook as directed.

This is a great time-saver for busy mornings. Alternatively, cook the full recipe, let it cool, and freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

This dish is traditionally served over buttered egg noodles, but it's equally delicious over rice, mashed potatoes, or even polenta. The creamy gravy soaks into whatever you pair it with, making every bite satisfying. For a complete meal, add a simple green salad or steamed green beans on the side. The richness of the stroganoff pairs well with a crisp, acidic side dish.

Garnish with a sprinkle of fresh parsley or chives for a pop of color, though the video doesn't include it—it's optional. If you have extra gravy, serve it on the side for those who want more.

This is a hearty, family-friendly meal that's sure to please everyone at the table. Leftovers make a great lunch the next day, either reheated as is or repurposed into a beef pot pie filling.

Frequently asked questions

Recipe card

Sour Cream Mushroom Tenderloin Tips: Easy Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips (or beef stew meat)
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 medium white onion, diced
• 1/2 cup sour cream
• 1 oz brown gravy mix (dry)
• 8 oz sliced mushrooms
• 12 oz egg noodles, cooked and buttered

Instructions

1. Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Spread the diced white onion over the beef. Pour the condensed cream of mushroom soup over the top, making sure to cover the beef as much as possible. Add the sliced mushrooms in an even layer.
2. Dollop the sour cream evenly over the top of the soup and beef mixture. Sprinkle the dry brown gravy mix over everything. Do not stir; the layers will meld during cooking.
3. Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender. The sauce will thicken and become velvety. Let it rest for 3 minutes before slicing.
4. After the minimum cooking time, use two forks to test the beef. It should pull apart easily and be cooked to at least 145°F (63°C) for food safety. If not tender, continue cooking and check again in 30 minutes. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes. This allows the juices to redistribute, keeping the meat moist and tender.
6. While the beef rests, cook the egg noodles according to package directions in salted boiling water until al dente. Drain and toss with butter to prevent sticking.
7. Spoon the hot buttered noodles onto a serving platter or individual plates. Ladle the beef and mushroom gravy generously over the noodles. Serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

38 g

Fat

24 g

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