Sour Cream Green Bean Flank Steak Crockpot Dinner Step-by-step instructions

Before you start

Before you start, thinly slice the flank steak against the grain into strips about 1/2-inch wide. Trim the green beans and cut the potatoes into 1-inch cubes.

Measure out the sour cream and have the gravy mix ready. No need to brown the beef or sauté anything—this recipe is all about layering and letting the slow cooker do the work.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sliced flank steak in the bottom of a 6-quart slow cooker. Scatter the trimmed green beans and cubed potatoes over the beef. Dollop the sour cream over the vegetables and beef, then sprinkle the brown gravy mix evenly over the top. Do not stir.
   Look for The slow cooker will be full but not overflowing; the sour cream and gravy mix sit on top.
   Tip For even cooking, cut the potatoes into 1-inch cubes and slice the steak against the grain into thin strips.
2. 2Cover and Cook Low
   Cover the slow cooker with the lid 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 soft. Do not lift the lid during the first 4 hours on LOW. Let it rest for 3 minutes before slicing.
   Look for A rich, savory aroma will fill the kitchen as the sauce thickens and bubbles.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW yields the most tender beef; resist the urge to stir—the layers will meld on their own.
3. 3Check for Doneness
   After the cooking time, check that the beef is fork-tender and has reached an internal temperature of at least 145°F (63°C). The potatoes should be easily pierced with a fork, and the green beans should be tender but still hold their shape. If not done, continue cooking for 30-minute increments.
   Look for The sauce will be a rich mahogany color, and the beef will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use an instant-read thermometer to verify the beef temperature. Let the beef rest for at least 3 minutes before serving.

After the initial layering, the slow cooker should be filled with raw beef, green beans, and potatoes topped with sour cream and gravy mix.

As it cooks, the aroma will become rich and savory. After 6-7 hours on low, the beef should be fork-tender, and the potatoes soft. The sauce will be a deep brown and bubbling.

Finish and Combine

4. 4Stir Gently
   Once the beef and vegetables are tender, gently stir the mixture to combine the sour cream gravy with the beef and vegetables. The sauce will be thick and velvety. Taste and adjust seasoning with salt and pepper if desired.
   Look for The gravy should coat the back of a spoon and look glossy.
   Tip Stir gently to avoid breaking up the potatoes too much.
5. 5Cook Noodles
   While the beef mixture rests, cook the egg noodles according to package directions in salted boiling water until al dente. Drain well and toss with a pat of butter. Keep warm.
   Look for The noodles should be tender but still firm to the bite.
   Tip Butter the noodles right after draining to prevent sticking.

Once the beef and vegetables are tender, stir the mixture gently to incorporate the sour cream gravy. The sauce should be thick and velvety, coating the back of a spoon. The green beans will be bright green and tender-crisp. Taste and adjust seasoning with salt and pepper before serving.

Serve

6. 6Serve Over Noodles
   Spoon a generous portion of buttered egg noodles onto each plate. Ladle the beef and vegetable mixture with its gravy over the noodles. Serve hot.
   Look for The steam rises from the plate, and the gravy pools around the noodles.
   Tip For a prettier presentation, place the noodles first and spoon the beef mixture in the center.

Buttered egg noodles are the perfect base for this hearty dish. Spoon the beef and vegetable mixture over the noodles, making sure to include plenty of gravy. The dish should be served hot, with steam rising and the rich sauce pooling around the noodles. Garnish with fresh parsley if desired.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is cutting the beef too thick; thin strips ensure tenderness.

Also, avoid stirring the ingredients before cooking—the layering helps the flavors develop. Finally, don't use low-fat sour cream, as it can curdle; full-fat is more stable.

How to tell it’s done

The dish is done when the beef is fork-tender and has reached an internal temperature of at least 145°F (63°C). The potatoes should pierce easily with a fork, and the green beans should be tender but not mushy.

The sauce will be thickened and glossy, coating the ingredients. If the sauce seems thin, let it cook uncovered for 15-20 minutes to reduce.

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