Sirloin Tips Beef Stroganoff
Sirloin tips cooked 5 to 6 hours on LOW with onions and broth, with mushrooms added late and sour cream stirred in off the heat.
Sirloin Tips Beef Stroganoff
Course: Main CourseDifficulty: Easy6
servings20
minutes6
hoursSirloin tips cooked 5 to 6 hours on LOW with onions and broth, with mushrooms added late and sour cream stirred in off the heat.
Ingredients
2 lb sirloin tips, cut across the grain into 1-inch strips
1 medium yellow onion, sliced
3 garlic cloves, minced
1 1/2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp paprika
3/4 tsp kosher salt
1/2 tsp black pepper
12 oz cremini mushrooms, sliced
3/4 cup sour cream, at room temperature
1 tbsp cornstarch mixed with 1 tbsp cold water
12 oz egg noodles
2 tbsp chopped chives
Directions
- Pat the sirloin strips dry and season with salt and pepper.
- Sear the strips in a hot skillet for 1 to 2 minutes per side, in batches, so they brown without cooking through.
- Put the onion and garlic in the slow cooker and add the seared beef.
- Whisk the broth, Worcestershire, mustard and paprika and pour it over the beef.
- Cover and cook on LOW for 5 to 6 hours. Do not go longer, because lean beef dries out and the sauce turns thin.
- Add the mushrooms with 2 to 3 hours left, so start counting back from the finish time.
- Check a strip with a probe. Pull the beef as soon as it is tender, not when the clock runs out.
- Stir in the cornstarch slurry if the sauce is loose and cook on HIGH for 15 minutes, with the cream still in its bowl.
- Switch the cooker off, wait until the bubbling stops and rest 10 minutes, then stir in the sour cream.
- Serve over egg noodles with chives on top.
Notes
- Sirloin runs dry fast, so set a reminder rather than trusting the full cook window. If the beef gets stringy, the sauce can still be saved with extra broth. Keep the beef and sauce together in one sealed container for 3 days and reheat low and slow on the stove to 165°F.
Why sirloin tips need a short cook
Sirloin is lean. It has little fat or collagen to melt, so it does best with a quick sear and a shorter cook. Past tender, it turns dry and stringy, and no amount of sauce brings it back.
Cutting across the grain into strips shortens the muscle fibers, which keeps each bite tender.
Swaps and what goes with it
Beef round or flat iron strips can replace sirloin tips. Do not use chuck on this timing. It is still tough at 6 hours and needs the longer recipes.
Egg noodles are the natural bed. Buttered green beans or a sharp vinegar salad cut through the creamy sauce.
Storing and the timer mistake
Keep the beef and sauce together in one container so the meat stays moist. Reheat slowly and add a splash of broth if the sauce has tightened.
The classic mistake is trusting the full window because slow cookers feel forgiving. For this cut, set an alarm and pull the beef the moment a strip is tender.
Sirloin Tips Beef Stroganoff at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 14, led by sirloin tips, yellow onion, garlic cloves, beef broth
Tips for Sirloin Tips Beef Stroganoff
Sirloin runs dry fast, so set a reminder rather than trusting the full cook window. If the beef gets stringy, the sauce can still be saved with extra broth. Keep the beef and sauce together in one sealed container for 3 days and reheat low and slow on the stove to 165°F.
Sirloin Tips Beef Stroganoff FAQ
How long does Sirloin Tips Beef Stroganoff take?
Sirloin Tips Beef Stroganoff takes 6 hours of cooking after 20 minutes of prep.
How many people does Sirloin Tips Beef Stroganoff serve?
This recipe makes 6 servings.
What do I need to make Sirloin Tips Beef Stroganoff?
14 ingredients, led by sirloin tips, yellow onion, garlic cloves, beef broth. Amounts are in the recipe card above.
