Slow Cooker Sirloin Tips and Gravy

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    Pull out the slow cooker because we have a sirloin recipe for you. This can be served over mashed potatoes, rice, egg noodles or whatever your heart desires. What ever you choose you are going to enjoy this meal because with a little prep before placing the meat in the slow cooker you will have a nice and tasty meal waiting for you in 6-8 hours.

    For The Full List Of Ingredients & The Step By Step Directions To Follow Please Head On Over To The Next Page Where We Show You How To Put Everything Together…

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    267 thoughts on “Slow Cooker Sirloin Tips and Gravy

      1. Melanie…not sure..it only takes a few minutes to brown it so it would seem like it’s a lot of extra work to make it then freeze it. It’s a meal that only takes a few minutes to actually prepare and the rest of the time is in the slow cooker..so actually it’s not a real time intensive recipe.

      1. Cindy here is a basic recipe you can use for either a thick, medium or thin sauce..(we would use the milk and not the chicken broth with this recipe since it’s steak) enjoy!
        Thick white sauce:
        3 Tbsp butter or margarine
        4 Tbsp all purpose flour
        dash salt
        1 cup milk or chicken broth

        Medium white sauce:
        2 Tbsp butter or margarine
        2 Tbsp all purpose flour
        dash salt
        1 cup milk or chicken broth

        Thin white sauce:
        1 Tbsp butter or margarine
        1 Tbsp all purpose flour
        dash salt
        1 cup milk or chicken broth

        Put medium sauce pan over low heat and add butter.
        Sprinkle in flour and salt while whisking; continue whisking for 1 minute.
        Continue whisking while pouring in all milk or chicken broth.
        Whisk constantly while cooking until sauce gets thick and bubbly.

      2. My husbanad will not each mushrooms….so when something calls for cream of mushroom soup, I substitute with Cream of Onion soup.

    1. Why add the water and bouillon cube when you are already putting in beef broth which is the same thing. Can’t you just put in more broth. And if you do use the cube do you mix it with the water before putting it in the crock pot?

      1. Kay
        we followed the recipe exactly and it turned out perfect. We have made this probably 6 or 7 times now. You can alter the recipe how ever you want to but we did as it instructed, thanks

    2. 2 lb. beef sirloin, cut into 1 inch cubes, and patted dry
      1 1/2 c. flour
      1 1/2 tsp. onion powder
      1 1/2 tsp. garlic powder
      3 TBS vegetable oil
      1 (10 3/4 oz.) can cream of mushroom soup
      1 (15 oz.) can beef broth
      1 envelope onion soup mix
      1 c. water
      1 beef bouillon cube
      1 TBS Worcestershire sauce
      Salt and Pepper to taste
      Dried Parsley for garnish

      Directions

      In a large bowl combine flour, onion powder, garlic powder, salt and pepper. Dredge sirloin pieces lightly in flour mixture. In a large skillet heat oil over medium-high heat. Brown beef in batches, until browned on all sides. Remove to a paper towel lined plate. When all beef is browned, add to Crock Pot. In a small bowl combine soup, onion soup mix, beef broth and Worcestershire. Mix well. Pour over beef. Add water, bouillon cube, salt and pepper to taste. Stir well. Cook on LOW 6-8 hours until gravy has thickened a bit and beef is cooked through. Serve over cooked egg noodles, rice or mashed potatoes. Garnish with parsley if desired.

    3. Just made this, using about 3 lbs of beef, evoo, & 2 cans mushroom soup. It was excellent! But there is a LOT of sodium in the recipe, so I used no-sodium added broth & bouillon, and did not add table salt. Used jarred crushed garlic, and a chopped large onion instead of the powders.

    4. I was thinking it sounded like a lot of sodium too…cream of mush soup, beef broth, beef bouillon…way too much sodium. Instead of bouillon, I use Better than Bouillon. It contains very little sodium & you only need 1/4 tsp

    5. My personal opinion and that of my family, this recipe sucks. For something that made me nauseous from smelling it for hours it had very little taste. Everything was measured out so it’s not like I forgot something. The meat was very tender but that always comes out that way in a slow cooker.

    6. I have made this before and I was going to make it the other day, but when I went to go get the meat for it. I almost dropped down dead. $7.89 a pound and that’s nothing when your trying to feed a family of 5

    7. As everyone knows, the Yankees are drenched in baseball history and significance. In addition to their own history, they’re part of mine: I grew up taking it for granted that everyone I knew was a Yankee fan; that’s just the way the world was arranged. My father took me and my siblings to several games, but, alas, I was too young to remember them now. I do remember listening to their games on my transistor radio a little bit later on.

    8. Yes Campbell’s make it but sometimes it is hard to find. Walmart in our town does not sell it yet another grocery store in town does. You kinda have to shop around for it but I will warn you that it is mush more expensive than other soups and is only in the small cans.

    9. I prefer recipes that you just dump in the slow cooker. All that browning takes too long and is messy. If you have to, brown it before you cut it. May only get two side but a lot easier and you still get the brown bits for flavor

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