Sour Cream Broccoli Flank Steak: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before you start, slice the flank steak thinly against the grain and trim any excess fat. Wash and cut the broccoli into small florets, and slice the mushrooms.

Measure out the sour cream and gravy mix. Have your slow cooker ready. The prep is quick—about 10 minutes—and then you can walk away.

Instructions

Layer and Top

1. 1Layer the Raw Ingredients
   Place the sliced flank steak strips in the bottom of a 7-quart slow cooker. Scatter the broccoli florets and sliced mushrooms over the beef.
   Look for The beef, broccoli, and mushrooms should be evenly distributed in the slow cooker.
   Tip Cut the flank steak against the grain for the most tender results.
2. 2Add the Sauce Base
   Dollop the sour cream over the top of the meat and vegetables. Sprinkle the brown gravy mix evenly over everything.
   Look for The sour cream and gravy mix should cover the surface, but no stirring is needed.
   Tip For a smoother sauce, whisk the gravy mix into the sour cream before adding.

At the end of this phase, the slow cooker contains raw beef, broccoli, and mushrooms, topped with sour cream and gravy mix. The ingredients are not stirred, but they are evenly distributed. The sour cream forms white dollops over the colorful vegetables.

Slow Cook

3. 3Slow Cook Until Tender
   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 broccoli is tender. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling and the beef will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Check the Temperature
   Before serving, verify that the internal temperature of the thickest piece of beef reaches at least 145°F (63°C). Let the beef rest for 3 minutes before serving to allow the juices to redistribute.
   Look for A meat thermometer inserted into the thickest part of a steak strip reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the beef keeps it juicy and tender.

After hours of slow cooking, the mixture is bubbling and fragrant. The beef is tender and easily pulls apart, the broccoli is fork-tender, and the sauce has turned a rich mahogany color.

The aroma is savory and comforting. The internal temperature of the beef reads at least 145°F (63°C).

Finish and Serve

5. 5Cook the Egg Noodles
   While the slow cooker finishes, bring a large pot of salted water to a boil. Cook the wide egg noodles according to package directions until al dente. Drain and toss with the butter.
   Look for The noodles are tender but still have a slight bite.
   Tip Toss the noodles with butter right after draining to prevent sticking.
6. 6Serve and Enjoy
   Spoon the buttered noodles onto plates or a serving platter. Ladle the sour cream broccoli flank steak mixture over the noodles. Serve hot.
   Look for The beef and vegetables are coated in a rich, velvety gravy.
   Tip For a prettier presentation, garnish with fresh parsley if desired.

The egg noodles are cooked, buttered, and ready. The beef and vegetable mixture is ladled over the noodles, creating a hearty plate. The sauce coats everything beautifully, and the dish is steaming hot. The noodles are tender, and the beef is melt-in-your-mouth.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets heat escape and extends cooking time. Another is overcooking the broccoli, which turns it mushy—stick to the recommended time.

Also, don't add extra liquid; the sour cream and gravy mix provide enough moisture. Finally, don't skip resting the beef; it keeps the meat juicy.

How to tell it’s done

The dish is done when the beef is fork-tender and easily shreds. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer.

The broccoli should be tender but not mushy, and the sauce should be bubbly and thickened. Let the beef rest for at least 3 minutes before serving to lock in juices.

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