Crockpot Sour Cream Broccoli Ribeye Bites Step-by-step instructions

Before you start

Before starting, cut the ribeye into 1-inch cubes, trimming any large pieces of fat. Wash and cut the broccoli into bite-size florets, and slice the mushrooms.

Measure out the sour cream and gravy mix. Have a 6-quart or larger slow cooker ready. Cook the egg noodles just before serving, so they remain tender.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed ribeye steak bites in the bottom of a 6-quart or larger slow cooker. Scatter the fresh broccoli florets and sliced baby bella mushrooms over the beef, spreading them evenly. In a small bowl, stir together the sour cream and dry brown gravy mix until smooth. Spoon the sour cream mixture over the top of the meat and vegetables, spreading it gently to cover as much as possible.
   Look for The sour cream mixture should be dolloped over the top, not stirred in.
   Tip No need to brown the beef first; the slow cooker will tenderize it.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and cooked through. The sauce will bubble gently and the vegetables will soften. Stir gently once halfway through, if possible, to redistribute the sauce. Let it rest for 3 minutes before slicing.
   Look for The gravy should be bubbling around the edges and the beef should be tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid too often; it releases heat and slows cooking.
3. 3Check Temperature and Rest
   After the cooking time, check that the beef has reached an internal temperature of at least 145°F (63°C) using an instant-read thermometer. Remove the slow cooker insert from the base, or turn off the heat, and let the beef rest for at least 3 minutes before serving. The meat will continue to cook slightly as it rests.
   Look for The thermometer should read 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat keeps it juicy; do not skip this step.

At the end of this phase, the slow cooker is filled with the raw ingredients. The sour cream mixture is dolloped on top, and the cooker is covered.

The aroma of the gravy mix and beef begins to develop as the cooker heats up. No need to stir; the heat will meld the flavors.

Tenderize and Finish

4. 4Cook the Egg Noodles
   While the beef cooks, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain the noodles and toss them with a pat of butter, if desired. Keep them warm until ready to serve.
   Look for Noodles should be tender but still firm to the bite.
   Tip Cook the noodles just before serving to avoid them becoming mushy.
5. 5Stir the Gravy
   Once the beef is cooked and rested, gently stir the sauce in the slow cooker to combine the sour cream gravy with the juices from the beef. The gravy should be smooth and velvety, coating the meat and vegetables. If the gravy seems too thin, let it cook uncovered on HIGH for 10 to 15 minutes to thicken slightly.
   Look for The gravy should coat the back of a spoon.
   Tip Stir gently to avoid breaking up the beef cubes.

The beef is tender and cooked through, the vegetables are soft, and the gravy has thickened. The sauce is smooth and creamy, with a deep brown color. The kitchen smells savory and rich. Gently stir the sauce to combine, and adjust the thickness if needed.

Serve and Enjoy

6. 6Serve Over Noodles
   Place a portion of buttered egg noodles on each plate. Ladle the sour cream broccoli ribeye bites and gravy over the noodles. Serve hot, with extra gravy spooned on top.
   Look for The beef and vegetables should be coated in the glossy gravy.
   Tip Warm the plates for a restaurant-style presentation.

The dish is served over buttered egg noodles, with the beef and vegetables coated in the velvety gravy. The plate is hearty and inviting, with steam rising. The first bite is tender, creamy, and full of flavor.

Common mistakes

Do not lift the lid during cooking, as this releases heat and extends the cooking time. Avoid overcooking the broccoli, which can turn it mushy and cause it to fall apart.

If the gravy is too thin, thicken it with a cornstarch slurry. Do not add extra liquid unless necessary, as the beef and vegetables release moisture as they cook.

How to tell it’s done

The beef is done when it is fork-tender and reaches an internal temperature of at least 145°F (63°C). The broccoli should be easily pierced with a fork but not mushy.

The gravy should be bubbling and thickened slightly. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest