Bourbon Gravy Mushroom Flank Steak Crockpot Recipe Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always slice against the grain. Look for the lines of muscle fibers and cut perpendicular to them. This shortens the fibers, making each bite easier to chew. If the flank steak is very thick, you can partially freeze it for 15-20 minutes to make slicing easier.

To thicken the gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes.

Let it cook uncovered until the desired consistency is reached. You can also use a slurry of flour and butter for a more traditional roux-style thickness.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and sprinkle over the top before serving. Or, for a deeper flavor, stir 1/2 cup of cooked, chopped bacon into the slow cooker during the last 30 minutes of cooking.
• Spicy Kick: Add 1-2 teaspoons of hot sauce or a pinch of cayenne pepper to the gravy mixture for a subtle heat that balances the sweetness of the bourbon. Alternatively, serve with sliced jalapeños on top.
• Herb-Infused: Add 2 sprigs of fresh thyme and 1 sprig of rosemary to the slow cooker before cooking. Remove the herb stems before serving. The herbs will infuse the gravy with a fragrant, earthy note.
• Vegetable Boost: Stir in 1 cup of sliced carrots or 1 cup of frozen peas during the last 30 minutes of cooking. This adds color, texture, and a pop of sweetness to the dish. The vegetables will absorb the gravy's flavor beautifully.

Storage and make-ahead

Fridge

Leftovers can be stored in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop or microwave until hot.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of broth or water if the gravy is too thick.

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 will continue to meld, making the leftovers even more delicious.

You can assemble the entire dish the night before. Layer the raw beef, soup, onions, mushrooms, gravy, and butter in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30-45 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve this bourbon gravy mushroom flank steak over steamed white rice, mashed potatoes, or buttered egg noodles. The gravy is the star, so choose a starch that can soak it up.

A side of roasted green beans or a crisp green salad adds a fresh contrast to the rich, savory dish. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables.

For a full meal, consider adding a crusty baguette or dinner rolls to mop up every last bit of gravy. A glass of bourbon or a bold red wine like a Zinfandel would complement the flavors beautifully. Garnish with fresh chopped parsley or chives for a pop of color, if desired.

Frequently asked questions

Recipe card

Bourbon Gravy Mushroom Flank Steak Crockpot Recipe

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup diced white onions
• 1 jar (12 oz) bourbon-mushroom gravy
• 4 tbsp salted butter, cut into pats
• 8 oz sliced mushrooms
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Cooked white rice, for serving

Instructions

1. Place the thinly sliced flank steak strips evenly in the bottom of a 6-quart slow cooker. Season with salt and pepper. Pour the cream of mushroom soup over the beef, then scatter the diced onions and sliced mushrooms on top. Pour the bourbon-mushroom gravy over everything. Dot the surface with the butter pats.
2. Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and easily shreds. The gravy will be bubbling and thickened. If you prefer a thicker sauce, let it cook uncovered for the last 30 minutes. Let it rest for 3 minutes before slicing.
3. After the cooking time, use tongs to test a piece of beef. It should be very tender and pull apart easily with a fork. If it's still chewy, continue cooking for another 30 minutes and check again. The beef must reach an internal temperature of 145°F (63°C) for safety, though it will be well beyond that after slow cooking. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the beef rest, covered, for at least 3 minutes. This allows the juices to redistribute within the meat, ensuring each bite is moist and flavorful. The gravy will also settle slightly.
5. Spoon the hot cooked rice onto serving plates. Ladle generous portions of the beef, mushrooms, onions, and gravy over the rice. The gravy should coat the back of a spoon. Serve immediately.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

18 g

Fat

30 g

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