Sour Cream Broccoli Flank Steak: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For even cooking, cut the flank steak into uniform strips. Slicing against the grain is crucial—it shortens the muscle fibers, making the meat more tender.

If you have time, sear the beef in a hot skillet before adding it to the slow cooker for extra flavor, but it's not necessary.

To keep the broccoli from getting too soft, add it halfway through cooking if you prefer a firmer texture. You can also use frozen broccoli, but add it in the last hour.

For a thicker sauce, mix a tablespoon of cornstarch with a little water and stir into the slow cooker during the last 30 minutes.

Variations

• Beef and Mushroom Stroganoff: Omit the broccoli and double the mushrooms. Add a diced onion and a teaspoon of Worcestershire sauce for a more classic stroganoff flavor.
• Chicken and Broccoli: Swap the flank steak for boneless, skinless chicken thighs. Cook on low for 4-5 hours until the chicken is cooked through and tender. Use cream of chicken soup instead of gravy mix.
• Vegetarian Version: Replace the beef with extra mushrooms, zucchini, and bell peppers. Use vegetarian gravy mix and vegetable broth. Cook on low for 3-4 hours until vegetables are tender.
• Spicy Kick: Add a teaspoon of smoked paprika and a pinch of cayenne pepper to the gravy mix. Stir in a tablespoon of hot sauce or a diced jalapeño for extra heat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken; add a splash of broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Reheat

Reheat in a microwave-safe dish in 1-minute intervals, stirring between, or in a saucepan over medium-low heat until hot. Add a little beef broth if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld even more overnight. To reheat, warm in a microwave or in a saucepan over medium heat, adding a splash of water or broth if the sauce has thickened too much.

You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

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

Serving ideas

Serve this sour cream broccoli flank steak over buttered egg noodles, rice, or mashed potatoes to soak up the delicious gravy. A side of crusty bread is also great for dipping. For a low-carb option, serve it over cauliflower rice or zucchini noodles.

This dish is hearty enough to stand on its own, but a simple green salad with a tangy vinaigrette would brighten the plate.

Garnish with fresh parsley or chives for a pop of color. It's a comforting meal that works for family dinners and casual entertaining.

Frequently asked questions

Recipe card

Sour Cream Broccoli Flank Steak: Easy Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 8 oz baby bella mushrooms, sliced
• 1 cup sour cream
• 1 oz brown gravy mix (1 packet)
• 12 oz wide egg noodles
• 2 tbsp butter

Instructions

1. 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.
2. Dollop the sour cream over the top of the meat and vegetables. Sprinkle the brown gravy mix evenly over everything.
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 broccoli is tender. Let it rest for 3 minutes before slicing.
4. 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.
5. 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.
6. Spoon the buttered noodles onto plates or a serving platter. Ladle the sour cream broccoli flank steak mixture over the noodles. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

430

Protein

35 g

Carbohydrates

30 g

Fat

18 g

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