Sour Cream Asparagus Flank Steak Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, sear the flank steak strips in a hot skillet for a minute per side before adding to the slow cooker.

This adds a deep, caramelized flavor, though it's optional. If you do sear, do it in batches to avoid overcrowding the pan, which would steam the meat instead of browning it.

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

This will create a thicker, more luxurious gravy. Alternatively, remove the meat and vegetables and simmer the sauce on the stovetop to reduce it.

Variations

• Mushroom Stroganoff: Add 8 oz sliced mushrooms along with the beef. The mushrooms will release moisture and add an earthy flavor that pairs perfectly with the sour cream gravy.
• Spicy Kick: Stir 1 teaspoon of red pepper flakes or a dash of hot sauce into the sour cream mixture for a subtle heat that balances the richness.
• Herb Infusion: Add 1 teaspoon dried thyme or rosemary with the garlic. These herbs complement the beef and asparagus without overpowering the dish.
• Cheesy Topping: Sprinkle 1/2 cup shredded Swiss or Gruyère cheese over the top during the last 15 minutes of cooking. Let it melt into the gravy for an extra decadent touch.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little beef broth or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight.

Reheat gently in the microwave or on the stovetop, adding a splash of beef broth or water if the sauce has thickened too much.

You can assemble the slow cooker insert the night before: layer the beef, asparagus, garlic, and sour cream mixture, then cover and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this dish over warm buttered egg noodles, which soak up the creamy gravy beautifully. For a low-carb option, serve over cauliflower rice or alongside steamed green beans. A sprinkle of fresh parsley or chives adds a pop of color and freshness.

The leftovers are even better the next day. Reheat gently and serve with a side of crusty bread to mop up every last drop of sauce. This is a hearty, satisfying meal that feels both indulgent and comforting, perfect for a cozy family dinner.

Frequently asked questions

Recipe card

Sour Cream Asparagus Flank Steak Crockpot Dinner

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 1 lb fresh asparagus spears, trimmed
• 6 cloves garlic, smashed
• 1 cup sour cream
• 1 oz brown gravy mix (dry)
• 8 oz egg noodles, cooked for serving

Instructions

1. Place the sliced flank steak strips evenly in the bottom of a 6-quart slow cooker. Arrange the asparagus spears on top of the beef, then scatter the smashed garlic cloves over everything.
2. In a small bowl, stir together the sour cream and dry brown gravy mix until smooth. Spoon the mixture over the beef and asparagus, spreading it gently to cover as much as possible.
3. Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the asparagus is tender but not mushy. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the beef rest in the hot gravy for at least 5 minutes. This allows the juices to redistribute and ensures the internal temperature stays at least 145°F (63°C).
5. While the beef rests, cook the egg noodles according to package directions in salted boiling water. Drain well.
6. Spoon the warm noodles onto serving plates. Ladle the beef, asparagus, and creamy gravy over the top. Serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

30 g

Fat

24 g

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