Sour Cream Garlic Potato Flank Steak Crockpot Dinner Step-by-step instructions

Before you start

Before starting, thinly slice the flank steak against the grain into strips about 1/2-inch wide. Halve the baby potatoes, leaving the skins on. Mince the garlic if using fresh cloves. Have the sour cream and gravy mix measured and ready.

No need to brown the meat or sauté anything—everything goes into the slow cooker raw, which is part of the beauty of this recipe. Set out the slow cooker and a large spoon for layering.

Instructions

Layer and Season

1. 1Layer the Ingredients
   Place the thinly sliced flank steak strips in the bottom of a 6-quart slow cooker in an even layer. Scatter the halved baby Yukon Gold potatoes and minced garlic over and around the beef, spreading them evenly so they cook uniformly.
   Look for The slow cooker should look full but not overflowing, with the potatoes nestled among the beef.
   Tip For even cooking, try to keep the potato halves cut-side down so they soak up more flavor.
2. 2Add the Sauce Base
   Spoon the sour cream over the meat and potatoes, dolloping it in several places. Sprinkle the brown gravy mix evenly over the top. Do not stir—the layers will meld during cooking.
   Look for The sour cream and gravy mix form a thick, pale layer covering most of the surface.
   Tip Resist the urge to stir; the slow cooker will blend everything into a smooth gravy.

After layering the steak, potatoes, garlic, sour cream, and gravy mix, the slow cooker will look like a patchwork of raw beef, pale potatoes, and white and brown dollops.

The aroma is mostly garlic and the earthy scent of the gravy powder. Everything should be evenly distributed, with the potatoes nestled among the meat. No need to stir—just cover and set the timer.

Slow Cook to Tender

3. 3Cook Low and Slow
   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 potatoes are easily pierced with a knife. The gravy will darken and become velvety as it simmers. Let it rest for 3 minutes before slicing.
   Look for The surface bubbles gently around the edges and the aroma of roasted garlic fills the kitchen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the potatoes at the minimum time; they should offer no resistance when pierced.
4. 4Check the Meat Temperature
   To ensure the beef is safely cooked, insert an instant-read thermometer into the thickest piece of steak. It should read at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.
   Look for The thermometer registers 145°F (63°C) or higher, and the meat shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the beef is not yet tender, continue cooking for another 30 minutes and check again.

As the slow cooker works, the kitchen fills with the comforting smell of simmering beef and roasted garlic. The surface shows gentle bubbles around the edges, and the gravy gradually deepens to a rich brown. The beef should be fork-tender and the potatoes easily pierced. The sauce will look glossy and slightly thickened, clinging to the meat and potatoes.

Serve and Enjoy

5. 5Serve Over Noodles
   Spoon the beef, potatoes, and gravy over warm buttered egg noodles on individual plates. Use a slotted spoon to portion the solids, then ladle extra gravy on top. Serve hot.
   Look for The gravy coats the back of a spoon and the beef is glistening and tender.
   Tip Warm the plates in the oven at a low temperature to keep the dish hot longer.

When you lift the lid, steam rises with a heady aroma. The beef is falling apart, the potatoes are glistening with gravy, and the sauce is velvety and smooth. Spooned over warm buttered noodles, each bite is tender, savory, and rich. The plate should be a generous pile of beef, potatoes, and noodles, all coated in the mahogany gravy.

Common mistakes

One common mistake is stirring the pot before cooking, which can break up the potatoes and make the gravy cloudy. Another is cutting the flank steak with the grain, which results in chewy, stringy pieces—always slice against the grain.

Overcooking can turn the potatoes mushy, so check them at the minimum recommended time. Finally, resist the urge to add extra liquid; the sour cream and gravy mix create enough sauce on their own.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the potatoes are soft all the way through with no resistance when pierced with a knife. The gravy will have darkened to a rich mahogany and will coat the back of a spoon.

For food safety, insert an instant-read thermometer into the thickest piece of steak; it should read at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving to allow the juices to settle.

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