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

Tips for success

For the best flavor, use a good-quality brown gravy mix. If you have time, you can make your own gravy from beef broth and flour, but the mix simplifies the process.

The sour cream adds a tangy richness that balances the savory beef. Feel free to add a teaspoon of Worcestershire sauce or a pinch of smoked paprika for extra depth.

This recipe is forgiving—if you need to leave it longer, the beef will only get more tender, though the green beans may soften more.

If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate. For a lighter version, use reduced-fat sour cream, but expect a slightly thinner sauce.

Variations

• Mushroom Add-In: Add 8 oz sliced mushrooms in with the green beans for extra earthy flavor and texture. No need to sauté them first; they will cook down in the slow cooker.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a chopped jalapeño along with the gravy mix for a subtle heat. Serve with extra hot sauce on the side.
• Herb Twist: Stir in 1 teaspoon dried thyme or rosemary with the gravy mix. Fresh parsley stirred in just before serving adds brightness.
• Beef Broth Swap: Replace the brown gravy mix with 1 cup beef broth and 2 tablespoons cornstarch slurry. Mix the cornstarch with 2 tablespoons cold water and stir in at the end to thicken.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

The beef and vegetable mixture freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently. The noodles are best fresh.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of beef broth if the sauce has thickened.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently in the microwave or on the stovetop, adding a splash of beef broth if the sauce has thickened too much. The noodles are best stored separately to avoid becoming soggy.

You can assemble the entire dish the night before: layer the beef, green beans, potatoes, sour cream, and gravy mix in the slow cooker insert, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time since you're starting from cold.

Serving ideas

Serve this dish over a generous bed of buttered egg noodles, which soak up the rich gravy beautifully. For a lower-carb option, serve over cauliflower rice or steamed broccoli.

A side of crusty bread is perfect for sopping up every last drop of the sauce. A simple green salad with a tangy vinaigrette balances the richness.

This meal is hearty enough to be a complete dinner on its own, but you can round it out with a simple vegetable side like roasted asparagus or a cucumber salad.

For a family-style presentation, bring the slow cooker to the table and let everyone serve themselves. Leftovers are even better the next day, if they last that long.

Frequently asked questions

Recipe card

Sour Cream Green Bean Flank Steak Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, cubed (about 3 medium)
• 1 cup sour cream
• 1 oz brown gravy mix (1 packet)
• 12 oz egg noodles, cooked and buttered

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

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