I've made a variation of this for over 30 years, but made it with stew beef instead of tenderloin tips -- (newlywed on a shoestring budget), and instead of water I used a dry sherry -- I used the soup can to measure it). I didn't have a Crock-Pot back then so put it in a covered baking dish and baked it in the oven at 300°F for three hours.. mmm mmm good!

Have made this many times. Always add chopped onions and a small can of drained mushroom pieces... is excellent. This is a keeper!

I made it as is and it was fabulous! My wife (who hates to cook!) at it twice. Need I say more.

Recipe was delish!

I used 1/2 cup water, because just 1/4 cup wasn't enough. I put this over egg noodles. Delicious!

I replaced the 1/4 cup water with 1/4 cup burgundy wine. I love mushrooms and also added fresh sauteed button mushrooms. It turned this into a beef burgundy/mushroom dish that I served over fettuccini noodles. Definitely a hit for that special dinner.